Origin: Local

Expiry Date: More than 15 months

Product name/產品名字：Grain Soy Bean miso 黄豆味增 250g
Ingredient/成份: soybean, sugar, sea salt, filtered water
Net weight/容量：250g
Application/用途：soup, cook, noodles, salad, as seasoning
Country of Origin/產地：Malaysia
Precautions/注意事項：Store in cool dry place／請放置陰涼處

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Miso is a paste made from soybeans, sea salt and koji (a mold starter), and often mixed with rice, barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.

10 BENEFITS OF MISO:
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 the 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. Protects 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 antioxidants that protect against free radicals.


10 WAYS TO USE MISO IN RECIPES:
1. Use light colored miso as a dairy substitute in place of milk, butter and salt in creamed soups.
2. Puree with tofu and lemon juice in place of sour cream.
3. Blend light miso with vinegar, olive oil and herbs for salad dressing.
4. Use unpasteurized miso in marinades to help tenderize animal protein and break down vegetable fiber.
5. Use the dark rice or barley miso, thinned with cooking water, as a sauce for sautéed root vegetables or winter squash.
6. Use dark miso in a vegetable-bean casserole to supply plenty of high quality protein.
7. Make cheese for pizza and wraps with yellow miso and firm tofu.
8. Make a spread using white miso, peanut butter and apple juice to thin.
9. Make a pate with tofu, garlic, white miso, tahini, lemon juice and dulse flakes.
10. Add miso to dipping sauce for spring rolls, norimake rolls or raw vegetables.

Be careful not to get carried away and use miso in everything. Your body will respond to the excess salty taste with cravings for sweets, liquids and fruit. It is suggested that the amount of miso used should not exceed 2 teaspoons per person per day.



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