The Magic of Miso

The Magic of Miso

Posted on 13th October 2017

We’ve had a great year introducing the UK’s first fresh, organic, unpasteurised miso to you all. There are myriad delicious ways you can cook with it, from dressings to burgers– with loads more recipes to come.

And we’re adding to our miso family, with 3 new flavours to try: Haccho, Saikyo Sweet, and limited edition Three Year Aged. From desserts with Saikyo Sweet to stews with fresh Haccho, there’s a whole new world of dishes waiting to be discovered.

But miso is also incredibly good for you. Just a few of our favourite facts are below, giving you even more reasons to tuck in!

  • Miso is made from fermented soy beans, rice and salt, and fermented foods are full of friendly microflora (beneficial bacteria and yeasts). Tideford’s unpasteurised miso provides all the benefits of this live bacteria, promoting good gut health and strengthening the immune system.
  • Miso is also high in vitamins that boost your immune system, including vitamin B12, vitamin B2, vitamin E and vitamin K, plus essential amino acids.
  • It’s rich in nutrients and a great source of enzymes. For example, lecithin is known to help the body emulsify fats, a great way to help digestion.
  • Miso is particularly rich in isoflavones which have been widely studied for their health benefits, including protection against certain forms of cancer. One population study in Japan found frequent miso soup and isoflavone consumption was associated with a reduced risk of breast cancer.[1]
  • Isoflavones have also been reported to help with the symptoms of the menopause, including reducing hot flashes and supporting bone health.
  • High levels of antioxidants like zinc, manganese, and phenolic acids help protect the body against the damaging effects of free radicals, and may reduce signs of ageing.
  • And miso nourishes the skin: it contains linoleic acid, an essential fatty acid that helps maintain a healthy glow!

With thanks to Christine Bailey.

[1] Published in Journal National Cancer Inst. 2003.