Miso ???

[Gab]

Hi All...

I used to have 2 bowls of miso soup every day before starting on the raw. I did see that someone recommended it for making cheese (fermentation).

There's lots of types of miso and I generally use mugi miso (made from barley). Is it okay for raw? What can I use it in? Soups? Anything else?

It does have enzymes and is helpful with digestion. I love the taste and I hate to have to give it up. :eek:

[Raw Joy]

I believe it is widely accepted on a raw food diet because, though not "raw" it is fermented and therefore "living."

Same as Namu Shoya. It's not raw, as it's fermented from cooked soy beans. But it is living, because it's fermented.

Hope that's not too confusing. It took me a while to get it, too. :)

[Gab]

Thanks Raw Joy!

Question answered. Yeah... fermented... dehydrated... cooked. Need to put on the thinking cap!
Glad I can still use it. :D

[sport]

I have it some times but it is not the rawness that concerns me it is the salt levels. I think that they are high.

[Rick2009]

I luv miso so much I get a low salt white one so that I can eat more of it and not worry about the salt. I have never seen low sodium brown misos tho.