Miso is unrivalled in the food world for its potent healing properties. Having been a staple in Japanese and Chinese diets for thousands of years, miso has been touted to be useful for everything from improved digestion, weight loss, a probiotic source and strengthening the immune system.

‘Miso’ means fermented in Japanese, and is most commonly made from fermenting steamed soy beans with salt and the fungus aspergillus oryzae (or kōji). The miso used in Earth Café’s soups and other sauces and dishes is made from brown rice and long fermented – aged for over 6 months to produce the maximum amount of gut friendly bacteria. Those that don’t eat grains can ask for the unique chickpea miso – made from organic imported chickpeas and aged between 4-5 months. Both are strictly non-GMO, non-MSG and not made from powders or extracts. By heating below boiling point the miso can also retain optimum healing properties.

Through the long fermentation process our miso becomes potently rich in enzymes and enhances the natural probiotics present. These probiotics, or good bacteria help maintain gut health and are fantastic for digestion, absorption and assimilation of nutrients.

Multiple studies have also shown that miso can have a positive impact on the fight against cancer. As it is so high in antioxidants, it’s been shown to inhibit the development of tumors and to prevent radiation injury. It’s also a powerful source of vitamins and nutrients, containing copper, manganese, B vitamins, vitamin K and phosphorus.

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