Thursday, February 24, 2011

If you've been out for sushi lately chances are you've been welcomed to your table by a warm, steaming bowl of miso soup. Looks good, smells good, tastes great, but what is the real story behind miso?

Miso is a Japanese seasoning that is made by fermenting rice, barley and soybeans and combining that paste with salt and the fungus kojikin. Miso can be used as a spread but is most commonly added to stocks for soups.

While the microorganisms and vitamin B levels in miso have been proven to reduce radiation sickness in overexposed areas like Chernobyl and Hiroshima, Yumologists warn that the sodium levels found in miso can be dangerous for your blood-pressure if consumed in large quantities.

A small amount of miso mixed into your pre-sushi soup is an adequate dose of this delish delicacy.

Have you ever used miso?

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