Years ago, I developed a cherished daily tradition of drinking miso soup. I took this miso soup tradition seriously, sipping it from a thermos during class, even traveling with it while on vacation. But, as happens with habits (particularly my habits), my beloved miso tradition gradually faded over time, and then disappeared from my life entirely.
This month I have decided to reacquaint myself with miso as part of my ‘Fermented Foods 2010!’ resolution. Made from a fermenting process lasting anywhere from 1 to 3 years, miso is a high protein super food rich in natural carbohydrates, essential oils, vitamins, minerals, and a complete assortment of amino acids. Since miso is a living food, it also provides natural enzymes and beneficial microorganisms that aid in digestion and immune system functioning. All that and it’s delicious to boot.
I have tried many types of miso from many sources, becoming a bit of a miso snob in the process. My favorite source for miso is the South River Miso Company. They have been making certified organic, unpasteurized miso by hand since 1979 (and their newsletter rocks, I actually look forward to reading it.) Since my local natural food store doesn’t carry South Rive Miso, I order 1-2 jars of miso each year through their website (note: they only ship miso during the cooler months in order to protect it from heat damage). For those with soy allergies/intolerances or those trying to minimize soy consumption, they offer soy-free varieties (hard to find, believe me) as well as gluten-free varieties.
Coming soon, Miso Healthy Part II: Favorite Recipes
Peace,
Annie