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	Magic miso / A guide to Japanese soybean pastes and how to use them
		Miso is made by injecting ground, cooked soybeans with a starter culture known as koji.
		Miso may be named for its color, koji grain or the region in which it was made, which makes it tough to sort it all out at the market.
		Shiro miso is made with a rice-based koji and a higher proportion of koji to soybeans.
	www.sfgate.com /cgi-bin/article.cgi?f=/chronicle/archive/2006/11/01/FDG5NM0GAG1.DTL (1858 words)

	Miso soup - Wikipedia, the free encyclopedia
		Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called "dashi" into which is dissolved softened miso.
		The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines) or kelp with katsuobushi (thin shavings of dried and smoked skipjack tuna).
		In Japan, miso and dashi are heated together nearly to boiling in the making of the soup, but some experts recommend that the miso be added only when the dashi has cooled a little—thus keeping the miso biologically active.
	en.wikipedia.org /wiki/Miso_soup (386 words)

	Miso - Wikipedia, the free encyclopedia
		Miso (Japanese: 味噌) is a thick paste made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt.
		Before miso is added to food it is always mixed with a little water or broth and left to stand for a time to activate the enzymes; akin to proofing yeast.
		The beauty of miso is that as long as you always keep the batch clean and out of humidity it virtually never spoils and is always nutritious.
	en.wikipedia.org /wiki/Miso (668 words)

	Edward & Sons Trading Company, Inc.
		Miso is a classic soyfood and has been the subject of media attention thanks to America’s recent recognition of the important role soyfoods can play in a healthful diet.
		Miso is a wonderful source of isoflavones, and also a good source of friendly lactic acid bacteria (similar to friendly bacteria found in yogurt but completely non-dairy in the case of miso).
		Miso is naturally rich in protein and is a satisfying vegetarian alternative for those weaning themselves from high meat diets.
	www.edwardandsons.com /miso_cup.html (575 words)

	Miso has gone mainstream - The Honolulu Advertiser - Hawaii's Newspaper
		Miso is a thick, salty paste of fermented soybeans, koji (grain that's been inoculated with a mold that helps break down the soy nutrients in a desirable way), water and sometimes salt.
		Miso, when tasted by itself, is overwhelmingly salty with overtones that, depending on the variety, can be robustly earthy, slightly tangy or reminiscent of chocolate, coffee or even toffee.
		Miso soup aside, the most common use for miso, and the most beloved in Hawai'i, is as a marinade/coating/sauce for misoyaki dishes.
	the.honoluluadvertiser.com /article/2004/May/26/il/il11ataste.html (2964 words)

	Miso (Site not responding. Last check: )
		Miso (味噌) is a thick paste made by fermenting soybeans with salt.
		Much like yoghurt, miso contains live bacteria of a highly benefical nature and can be used to repopulate a person's intestine with beneficial bacteria after taking antibiotics.
		This view is not common in Japan, where a variety of cooked miso dishes (miso soup, dengaku (charcoal-grilled miso covered tofu), miso braised vegetables or fish, and so on) have been made for many hundreds of years.
	www.wikiverse.org /miso (406 words)

	EAT-JAPAN ON-LINE **Japanese food and culture** (Site not responding. Last check: )
		Shiromiso, a white miso made from rice is native to Kyoto, hatchomiso, a sweet soybean miso is particular to Aichi Prefecture, and Shinshu, the most widely eaten miso, is a salty, red-coloured paste, produced chiefly in Nagano Prefecture.
		Miso is also a source of dietary fibre, which cleans your intestines and is good for your bowels.
		Miso also aids detoxification because the fermentation processes allow the large amounts of protein in the beans to be absorbed easily.
	www.eat-japan.com /health-beauty/remedy/volume6.html (553 words)

	CuisineNet Digest: Miso
		Miso is a thick paste made by combining soybeans and barley or wheat or rice (or a mixture of these grains) with a yeast mold (koji) that has been cultivated from a soybean, barley or rice base.
		Miso is very nutritious and is a basic element of many Japanesesoups, stews, and braised dishes.
		Aka miso -- also known as sendai-miso, inaka-miso and red miso -- is a rich paste with a strong, salty flavor.
	www.cuisinenet.com /digest/ingred/miso.shtml (185 words)

	Miso
		Miso is a soybean paste that has been a mainstay of Japanese cooking for hundreds of years.
		White miso tends to have a somewhat sweeter flavor—although a salty flavor predominates in all types of miso.
		Miso can also be used instead of salt in many stews or soups, especially those based on vegetables or beans.
	www.pccnaturalmarkets.com /health/Food_Guide/Miso.htm (573 words)

	Vegetarian Times: Taking the mystery out of miso - seasoning - includes recipes
		Miso consists mainly of nutrient-rich soybeans and because it's a fermented food, it is especially easy to digest.
		Miso is prepared by mixing cooked soybeans with salt and koji - a starter prepared by inoculating and incubating cooked rice or barley with beneficial mold spores.
		Miso is Regarded as crucial to the good health and longevity found among many Asians, many of whom start the day will a bowl of miso soup.
	www.findarticles.com /p/articles/mi_m0820/is_n211/ai_17010263 (1506 words)

	Miso Soups
		Miso is a smooth, dark puree made from soybeans, fermented barley or rice, and sea salt which have aged together over a period of several months to several years.
		Miso is very sweet and delicious and can be used in making soups, aging pickles, preparing sauces and spreads, and for occasional seasoning in place of salt in cooking.
		The concentrated miso is pureed in about three or four times the volume of water (for example, 1 tablespoon of water to 1 teaspoon of miso, before being added to the water in the pot).
	www.natural-connection.com /kitchen/chefs_corner/aveline_kushi/miso_soup.html (1664 words)

	South River Miso \| About Miso
		Miso is best known as a seasoning for soup; it is used for flavoring a wide variety of other dishes as well (see recipes).
		Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system.
		I believe that miso belongs to the highest class of medicines, those which help prevent disease and strengthen the body through continued usage...Some people speak of miso as a condiment, but miso brings out the flavor and nutritional value in all foods and helps the body to digest and assimilate whatever we eat....
	www.southrivermiso.com /aboutmiso/whatis.html (502 words)

	Organica News -- Aubrey's Herbals: Working Alchemy: The Miracle of Miso
		Miso making originated among grain-eating farmers and gardeners, people whose lives and livelihood were rooted in the earth and whose diet centered around grains, beans and vegetables.
		Miso colors range from rich chocolate browns to loamy fls, from russets to deep ambers, clarets and cinnamon reds, from warm yellows to light tans.
		Reading how Dr. Akizuki had used miso as an external plaster to treat people with radiation burns, she applied a miso plaster on her own wounded breasts, and for the first time in months was relieved of the gnawing, burning pain she, like so many cancer patients, had been experiencing.
	www.organicanews.com /news/article.cfm?story_id=187 (2193 words)

	What is miso?
		Miso is a rich, salty condiment that characterises the essence of Japanese cooking.
		The Japanese begin their day with a fortifying bowl of miso soup and use miso to flavour a variety of foods in other meals throughout the day.
		To make miso, soy beans and sometimes a grain such as rice, are combined with salt and a mould culture, and then aged in cedar vats for one to three years.
	www.soya.be /what-is-miso.php (219 words)

	Info : Miso : Miso Medicine
		It is not any one particular component of miso that makes it such an effective healing foods, but rather a complex combination of ingredients and a unique double fermentation process that transforms soybeans and grains into a potent medicine.
		And although miso can now be found in most natural food stores and is an important ingredient in natural food cookbooks, it is still greatly underrated as a medicinal food.
		For smokers, miso is thought to rapidly clear nicotine from the body and is still used to clean tar from smoker’s pipes.
	www.clearspring.co.uk /pages/site/products/miso/info3.htm (1753 words)

	What is Miso?
		Miso is a pasty food that is used as seasoning.
		Miso has reduced the occurrence and growth of breast tumors in animals.
		Miso is used as a flavoring and is good as a soup or sauce base, or as a sandwich spread.
	home.ivillage.com /cooking/food/0,,3z7,00.html (305 words)

	Untitled Document (Site not responding. Last check: )
		Miso has a preventive effect as mentioned above, and what's more, it is known to have the effect of eliminating radioactive substances from the human body and the effect of rejuvenating damaged cells.
		Miso itself is an indispensable condiment for Japanese dishes and at the same time a source of high quality protein.
		"Miso soup" is the most popular dish using Miso and it is one of the most popular Japanese cuisines, which is prepared with Japanese-style soup stock and simmered with vegetable, meat, and fish, and finally mixed with Miso.
	www.jadeesthetics.com /pages/chats/miso.html (2013 words)

	Fillet : Japanese Cuisine
		Although it doesn't sound appealing, miso is an inexpensive, healthy food with a variety of uses and truly impressive healing powers.
		There are three kinds of miso: shiro miso (white miso), aka miso (red miso) and awase miso (blended miso).
		Shiro miso is traditionally eaten in the Kansai region, where Kyoto and Osaka are located, while aka miso is popular in the Kanto region where Tokyo is located.
	www.arctic.org /~adam/sites/fillet/japan/page1.html (197 words)

	Vegetarian Journal January / February 2000 -- The Vegetarian Resource Group
		Its arrival was during the sixth or seventh century, and by the middle of the tenth century, miso became a daily food for the Japanese.
		Miso is a fermented paste of soybeans and either barley (mugi miso) or rice (kome miso), with salt.
		Shinshu miso is used mainly in the eastern area of Japan, while shiro miso is used in the western area.
	www.vrg.org /journal/vj2000jan/2000janmiso.htm (2089 words)

	Vegan / Vegetarian Traditional Japanese Miso Soup
		If you want to have miso soup over a few days, put miso only in the portion of the vegetable soup that you wish to eat at that time.
		Traditionally, Japanese people have miso soup more in the morning than the evening so you may want to experiment with having this for breakfast with a little rice and pickled vegetables.
		I didn't have a little strainer so I mixed the Miso with a little broth from the soup in a mixing cup until it was smooth...like corn starch.
	vegweb.com /recipes/ethnic/japanese1.shtml (895 words)

	Miso Soup- recipes japanese vegetarian (Site not responding. Last check: )
		Miso soup is consumed for breakfast and is also often part of lunch and dinner accompanied with rice and pickles.
		Miso soup has a cloudy texture and is mildly aromatic and accompanies most simple Japanese meals.
		Tofu is the most common accompaniment to miso soup but other ingredients vary according to the time of year and what is available some common additions are wakame, bok choy, mushrooms and even seafood.
	www.bareingredients.com /recipes/2000-07/misosoup.jsp (305 words)

	Miso (Site not responding. Last check: )
		Miso (fermented bean paste) is a concentrated, savory paste made from soybeans--often mixed with a grain such as rice, barley, or wheat--that is fermented with a yeast mold (koji) and then combined with salt and water.
		The longer the soybeans are fermented, the darker (and stronger in flavor) the miso: Misos generally range in color (and pungency) from white to dark brown.
		Miso paste can be stirred into simmering water along with cubes of tofu, cabbage, and shiitake mushrooms, then cooked until the mushrooms are soft and the soup is flavorful.
	www.wholehealthmd.com /refshelf/foods_view/0,1523,201,00.html (529 words)

	Mollie Katzen Online (Site not responding. Last check: )
		Miso is a blend of soybeans, grain, salt, and Aspergillis orzyae, a benevolent mold.
		When buying miso, it helps to know that among all those tubs and jars, there are three major families of miso and more than a dozen varieties.
		Often, the name of a miso relates to the prefecture or town where it was fist made, as in Dendai or Hatcho miso.
	www.molliekatzen.com /superfoods/miso.php (520 words)

	WHFoods: Miso
		Miso is a soy paste that is created by inoculating trays of rice with the vitamin B12 synthesizing fungus, Aspergillus oryzae, then mixing in a ground preparation of cooked soybeans and salt, and letting the mixture ferment for several days before grinding it into a paste with a nut butter consistency.
		Miso is now becoming more widely available in the United States due to the growing popularity of the macrobiotic diet and escalating interest in Asian food culture, stimulated by research suggesting it has numerous health benefits.
		Miso is a very good source of manganese and a good source of zinc, phosphorous, and copper.
	www.whfoods.com /genpage.php?tname=foodspice&dbid=114 (1955 words)

	MisoPage
		Miso is a fermented soy paste that is both delicious and versatile.
		For this reason, miso is about 8 to 14 percent salt, but most of miso's intense and complex flavor comes from fermentation, not salt.
		Hatcho miso was imported by the truckloads to areas surrounding the Chernobyl nuclear reactor accident.
	www.efn.org /~sundance/Miso.html (810 words)

	Miso Soup - Allrecipes
		Reduce heat to medium, and whisk in the miso paste.
		And we, japanese cook miso soup with various vesitables, for example, tofu & onion,spinach, or taro & carrot.
		Carrot, daikon, long onion (negi), spinach (add a minute or so before adding the miso) are other winter possiblities - add in any combination you prefer.
	allrecipes.com /Recipe/Miso-Soup/Detail.aspx (308 words)

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