© Copyright Laurence Saettel
It is a rich and salty condiment used in Asian cuisine.
Miso varies widely in flavor, color, texture and aroma depending on its content of soybeans, the amount of salt and the fermentation time.
It must be stored in the refrigerator and can be kept for several months.
Unpasteurized miso provides vitamins and minerals and is also a source of lactobacillus. It is a bacterium which aids digestion and the proper absorption of nutrients.
100 g of miso provide
Japanese people start the day with a miso soup.How to use it?
It is high in sodium and thus must be used sparingly.
Realized by Laurence LIVERNAIS-SAETTEL, dietetian
© Copyright L. Livernais-Saettel 2002
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