Japanology Plus: Miso

NHK -- Mar 21

Miso, a fermented soybean paste, is a bedrock of Japanese cuisine. For many Japanese, it offers a taste of home. It is made using koji mold, a fermentation starter that flourishes in Japan.

This time on Japanology Plus, our theme is miso. Our guest, university professor Kanauchi Makoto, explains its health benefits, and demonstrates its many creative uses in Japanese cooking. And in Plus One, Matt Schley discovers the surprising new ways miso is being served in modern-day Japan.

Handmade miso brings communities together
ANNnewsCH - Apr 13
100 people add miso to the same tub and enjoy the flavors and reunion one year later.

Fermented or Unfermented Soy Foods for Prostate Cancer Prevention
NutritionFacts.org - Mar 21
Which appear more protective, fermented soy foods, such as miso and tempeh, or unfermented soy, like tofu and soymilk?

Miso Benefits, A Fermented Superfood Condiment
SuperfoodEvolution - Mar 21
Miso is a fermented salty bean paste made from cooked beans, salt and a culture starter called "koji" and is traditionally used to make the famed "miso soup."

Is Miso Healthy?
NutritionFacts.org - Mar 21
Miso is packed with sodium, which is linked to both stomach cancer and high blood pressure, so it is safe to consume miso?

Japanology Plus: Miso
NHK - Mar 21
Miso, a fermented soybean paste, is a bedrock of Japanese cuisine. For many Japanese, it offers a taste of home. It is made using koji mold, a fermentation starter that flourishes in Japan.