Miso is a traditional Japanese seasoning in the form of a thick paste. It is made from a combination of fermented soybeans, salt and water, koji (a fungus called Aspergillus oryzae) and rice, and a grain such as wheat or barley.

Miso has been a staple in Japanese diets for thousands of years and provides many health benefits. It is rich in essential vitamins and minerals such as B-vitamins for energy and Vitamin E for antioxidant effects. As a fermented food, miso restores beneficial probiotics to the intestines and aids in digestion.

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Miso is a healthy diet that is regarded as good for your health from ancient times and has been popular. Miso has high nutritional value, excellent food.

Miso contains a lot of nutrients. If all these nutrients are working effectively, you will be able to expect good health effects. Especially as the maturity progresses, the strength of miso increases, and protein is degraded to amino acids by fermentation, so as to reduce soy allergy, weaken effect of genetic modification and strengthen umami.

Supporting these things need further research in the future, but at least it is now known that positive effects for important diseases such as cancer.

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Protective Effects of Miso on Stroke

A miso-containing diet, regardless of its high salt content, may be protective against stroke. Please read about the findings of the research done by Hiroshima University, Japan, in the article “Protective Effects of Japanese Soybean Paste (Miso) on Stroke in Stroke-Prone Spontaneously Hypertensive Rats (SHRSP)”

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