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Miso: Gift from the Gods

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Miso: Gift from the Gods

According to Japanese mythology, miso is a gift from the gods. I tend to agree. Miso is very good for you and is widely used in Japan. I love it in Miso Soup and also as a quick Miso Sauce.

Although not well know in the West, miso has been a staple part of the diet in the Far East for centuries. Because it is a fermented, living food; its flavor improves in time, much like a fine wine.

Miso is:

  • a fermented paste of soybeans and either barley or rice with salt.
  • a cultured and fermented soy food that helps digestion by  adding Lactobacillus acidophilus (the good kind of bacteria also found in yogurt).
  • full of lecithin, linoleic acid, and is high in protein.
  • is fermented with a B12-synthesizing bacteria making it great for vegans.
  • effective in treating some forms of cancer, heart disease and reducing the possibility of developing stomach ulcers, according to research.
  • can slow the aging process which may be one reason the Japanese are known for their longevity.
  • one of the foods useful in preventing radiation poisoning.  See below under medicine.

Soybeans can be difficult to digest so miso’s fermentation process enables the soybean to be assimilated more easily by the body.

Miso Used As A Medicine:

“After studying the use of miso as a preventive medicine Dr. Sinchiro Akizuki of Nagasaki demonstrated that miso plays a part in protecting against the deadly effects of radiation. In 1972, this was confirmed upon discovery that miso contains dipicolonic acid which chelates (attaches to) heavy metals like radioactive strontium and discharges them from the body. Additional research has also shown miso to be effective in treating some forms of cancer, and heart disease. Hatcho miso was imported by the truckloads to areas surrounding the Chernobyl nuclear reactor accident.”  -Sundance Natural Foods Online

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Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for helping others with healthy, sugar-free, gluten-free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple, powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at Real Food for Life, where she shares recipes and tips. Sign up for the Real Food for Life weekly newsletter or catch her on Facebook or Twitter (@DancinginLife).


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5:49AM PDT on Sep 7, 2014

I buy miso by internet in a japanese shop in Paaarisss (with the proper amount of radiations ;p) use some about every day and in fact it s not so expensive considering the few grams you need to use.
adopted for soups, sauces, dressings,excellent for marinades and so on...i use clear water instead of oil.
The one i prefer is Shinshu miso, with seedweed and bonite.

7:30AM PDT on Jul 18, 2014

too expensive :-(

8:47PM PDT on May 19, 2014

Something new to me. Thanks.

2:34PM PDT on Mar 10, 2014

Cool, thanks.

7:43AM PST on Jan 28, 2014

Miso messes up my digestive tract in a really bad way for at least 3 days, so I avoid it like the plague.

Anything made with soy (in the US) is GMO now....even if it says it's organic, there is too much cross-contamination in the fields for the companies to guarantee that their soy is non-gmo. It may be grown organically, but that doesn't mean that it wasn't tainted on a deeper level.

3:20AM PST on Nov 12, 2013

Thank you Diana. Very interesting. I didn't know...

3:11AM PST on Nov 12, 2013

oh, i love miso!

5:07PM PDT on Oct 11, 2013

Glad you like the idea! It's a beautiful orange color, from the carrots and it's also good on shrimp and chicken.

11:31AM PDT on Oct 11, 2013

oh good god Pam, that recipe sounds DELICIOUS!!!! Cannot wait to try it; thank you so much for sharing!!!

11:17AM PDT on Oct 11, 2013

Here's my favorite way to use miso...Ginger Carrot Dressing

1 cup sliced carrots (about 2 big ones)
1 small sliced shallot
1 2-inch piece fresh ginger, peeled & sliced
1/4 cup white miso
2 TBL rice vinegar
3/4 tsp toasted sesame oil
1/3 cup canola oil

Using a blender, process all but canola oil until very finely chopped...about a minute. You'll need to scrape down the sides.

Add canola oil & blend until nearly smooth--about 30 seconds. (If necessary...thin with a tbl of water.)

Serve on spinach salad....LOVELY!

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