Miso has been highly valued and enjoyed for many centuries which is the best testament to its long esteemed benefits. The word miso (pronounced mee-so) was first recorded in Japanese literature around 800 A.D.
The samurai warriors of ancient Japan used miso as food for endurance and strength and took it with them in a dried form into the battlefield.
Modern scientific studies continue to affirm its many health-promoting qualities.
Each teaspoonful of miso is full of millions of health promoting microorganisms such as lactobacilli, numerous other bacteria, yeasts, enzymes, and naturally occurring probiotics. In one study (make link active-see below for link) twenty one beneficial microorganisms were found when four different mature Japanese miso varieties were laboratory tested. (ift.onlinelibrary.wiley.com)
 Eating foods containing a wide variety of beneficial microorganisms may:Â
Miso contains important nutrients like high quality vegetable protein, iron, folate, vitamin B12, K2 and more. (verywellfit.com)
Reduced Risk of Breast Cancer Linked to Miso Soup – This important article published in the English Journal of the National Cancer Institute in June 2003, reports that breast cancer risk was significantly reduced in 21,852 participating Japanese women who ate three or more bowls of miso soup on an almost daily basis.Â
Conducted by the Japan Public Health Study of Cancer and Cardiovascular Disease, the report monitored this large number of women for ten years, from 1990 to 2000. Post-menopausal women showed the highest reduction of risk.Â
With high quality American made miso such as South River miso available, you, too, can enjoy the protective health benefits of this medicinal food.
Reference: Soy, Isoflavones, and Breast Cancer Risk in Japan, by Yamamoto, S. in Journal of the National Cancer Institute, Vol. 95, pgs 906-913, June 18, 2003 https://academic.oup.com/jnci/article/95/12/906/2520284
See also:
August 9, 1945, the second atomic bomb to be dropped on Japan exploded over the city of Nagasaki. Dr. Tatsuichiro Akizuki was a physician at St. Francis Hospital for 20O tuberculosis patients which was located nine tenths of a mile from the epicenter. In almost impossible circumstances, he nursed many people suffering from radiation disease. He fed everyone there strong miso soup and salted rice balls which he credits for saving the lives of many of his colleagues and radiation victims. His moving eyewitness account is recorded in the book Nagasaki, 1945 edited and with an introduction by Gordon Honeycombe. (read more here: link to nagasaki-survivors Akizuki.doc)
The use of miso is limited by its salt content. Wise use varies according to one’s age, physical constitution, and activity. For instance, miso or salt should not be given to children while nursing or during infancy. As medicinal food, miso is best used in small amounts on a regular basis. One cultural guideline: the average consumption of miso in Japan is about three teaspoonfuls per day, which amounts to about 18 pounds per year.
Miso is a savory, salty seasoning. It can be used in place of salt in many recipes. The salt content in South River Miso by weight ranges from 4% to 12% depending upon the variety. The lighter, shorter-aged misos contain less salt, and the darker, longer-aged (Three-year) misos contain more salt. (See ingredient listings with each variety.)
People who need to restrict their salt intake should consult with their health practitioners, but generally speaking, it is better to take salt in this milder, more balanced form, rather than using pure salt from the shaker, or from salted chips and other snack foods, in which case the salt is more harsh for the body to assimilate.
At South River Miso, we use high-quality, solar-evaporated sea salt harvested in Baja California, Mexico. The dynamic fermentation and aging process of miso tempers and balances the sea salt as the miso matures. Through lengthy fermentation, oils, minerals, and fats combine with the salt. Miso itself becomes a more assimilable source of salt, a more balanced way to use salt for human consumption.
In summary, miso is an ancient food, long valued for its health benefits and its savory flavor which enhance and transform many foods. Modern scientific studies have confirmed the many probiotic microorganisms in miso and its health promoting properties.Â
South River’s handcrafted, unpasteurized, organic miso is one of the finest available and with wise and regular use it can positively support our deepest instinct for lasting health and well-being.
Books: Several books are available on the health benefits of traditional Japanese foods, including miso. Some examples include The Book of Miso by William Shurtleff and Akiko Aoyagi and Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, and Well-Being by John Belleme and Jan Belleme.
The information provided in this post is for educational and informational purposes only and should not be construed as medical advice. The content is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition.Â
Never disregard professional medical advice or delay in seeking it because of something you have read in this post. The author and publisher of this post are not responsible for any adverse effects or consequences resulting from the use of any suggestions or recommendations in this article.
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