Miso is a fermented paste, salty in flavor and rich in nutrients. There are three basic types of miso:
- Dark miso, strong in flavor.
- Red miso, more mild in flavor.
- Yellow or white miso, mild and sweet in flavor.
Look for miso in the Asian section of your health food store. Miso, sold inside a thick plastic packaging, is a live food-like yeast and after it is opened it must be kept refrigerated, preferably in a glass jar. Properly stored, miso can last for up to a year.
The live element in miso is called lactobacillus. Lactobacillus, (also now known as probiotics) creates an alkaline condition in the body and helps us to fight off disease. Ancient tradition holds that eating miso promotes long life and good health.
The second hospital, St. Francis Hospital, under the direction of Shinichiro Akizuki, M.D., fed his patients and staff a daily diet of brown rice, miso soup, vegetables, and seaweed. Neither he, nor his patients suffered from the effects of the nuclear blast. Dr. Akizuki and his co-workers continued to go around the city of Nagasaki, in straw sandals visiting the sick in their homes.
Dr. Akizuki, his staff, and the hospitals patients, were considered to be an example of a modern miracle. Today we understand that the “miracle” was due to a healthy diet which included both miso and seaweed.
It is important to note however that once miso is cooked the lactobacillus dies. Add miso to the soup only after it has been removed from the flame.
- 1/2 head green cabbage, shredded
- 1 carrot, grated
- 1 tbsp sesame seeds
- 2 tbsp white miso
- 2 tbsp. rice vinegar
- 1 tbsp soy sauce
- 2 tbsp honey
- 2 tsp grated ginger
- Combine all of the ingredients and mix well.