An introduction to Miso

“Miso means ‘fermented beans’ in Japanese. In Japan, people begin their day with a bowl of miso soup, believed to stimulate digestion and energise the body. 

A traditional ingredient in Japanese and Chinese diets, miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria. There are hundreds of different types of miso and different versions are linked with regional cuisines, identities and flavours.


The protein-rich paste is highly popular as it provides an instant flavour foundation. It adds the fifth taste, known as ‘umami’, to all sorts of dishes including soups/broths, salad dressings, vegetables, stews, glazes, and marinades.


Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.”

One of the major factor for Japan’s long average life expectancy is the diet.

This chart was taken from Asahi Shinbun

A study by Ministry of Health, Labor and Welfare shows that people who  consumed more miso soups daily had less chance of producing breast cancer (2003).

Miso soup intake frequency

1.Contains all essential amino acids, making it a complete protein.

2.Stimulates the secretion of digestive fluids in the stomach.

3.Restores beneficial probiotics to the intestines.

4.Aids in digestion and assimilation of other foods in the intestines.

5.Is a good vegetable-quality source of B vitamins (especially B12).

6.Strengthens the quality of blood and lymph fluid.

7.Reduces risk for breast, prostate, lung and colon cancers.

8.Protect against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.

9.Strengthens the immune system and helps to lower LDL Cholesterol.


10.Is high in antioxidant that protect against free radicals.