Ten things we love about miso
Posted on 9th August 2016
Miso – rich in flavour and the only thing you need to turn a good dish into a great one. We call it the crafty cook’s secret weapon.
So this is our ode to miso. 10 glorious reasons to keep a pot of fresh miso in your fridge. Always.
- It’s mightily good for you. It’s packed with nutrients due to the fermentation process (lecithin, isoflavones, minerals, Vitamins E, B2, and B12), as well as being an excellent source of protein and antioxidants. These nutrients are known to lower cholesterol and blood pressure, help with strengthening the immune system, and play a fundamental role in supporting the digestive system.
- It’s seriously tasty. Having been left to ferment for a minimum of 6 months, it’s packed with an unrivalled flavour – a certain umami that’s worth writing home about.
- It does what stock does, but has the added bonus of being packed with nutritional benefits. And it can be used in exactly the same way as you’d use stock.
- Miso is incredibly versatile. It can be used in dips with vegetables, to make soup, as a marinade or sauce. It can be used as a base for dressings, or as seasoning for stews. You name it, it can do it. Some people even pop a spoonful in a mug of boiling water, and enjoy a wholesome miso broth before bedtime.
- It’s a completely natural seasoning. Nothing nasty added. At all.
- The meaty richness of flavour that’s missing from vegan stews? Miso will do the job just perfectly. It’s a flavour life-saver, really.
- Risotto without parmesan? That’d be impossible! Not anymore – miso stands in beautifully, meaning that a sublime vegan risotto is well within your reach.
- Miso is an ancient Japanese seasoning that’s packed with history. And we do love a bit of history. People have been living off it for thousands of years, using it as a staple in their diets, so it’s clearly doing something right.
- It’s a fantastic source of B vitamins – which means it’s the vegan’s best friend.
- People say it keeps you young. Pass the pot!