Do you know about the Miso Miracle Food?
I firmly believe that miso ["me-so"] really is a miracle food. Good thing it is inexpensive, easy to get and very delicious. You do not need to be at all adventurous as this easily appeals to western tastes. Miso miracle? Yes!
One time I was talking with a dairy farmer about radiation and its effect on cattle, and especially on milk. When asked if he liked miso I kinda cracked-up when he replied: “Y’know? I don’t even know what a miso is.” There is really great news about miso. Best known for the soup (the soup with the little tofu cube that’s traditionally served with a Japanese meal), miso has been proven to have radio-protective properties, it tastes good and has been known for centuries as a healing food. Some say the darker the better. It’s a miso miracle.
With sea vegetables (mostly kelp) iodine is provided. This sometimes overlooked element is simply amazing. A lack or deficiency of iodine can have disastrous effects on one’s health. Consuming enough iodine can have incredible results ranging from better health all the way up to mental clarity. It’s so important it’s been added to “table” salt. Please understand that there are MUCH better sources for iodine than “table” salt. In the future I’ll explain why “table” salt should not be found on anyone’s table. Ever!
(I’ll expand on both miso and salt in the days ahead)
(Spoiler: “Table” salt has 4 ingredients: sodium, chloride, an anti-caking agent and iodine. Salts such as Fine Gray Celtic Sea Salt have 70 or 80 macro- and micro-nutrients. In my opinion “table” salt is poison, and Celtic Sea Salt is a health food. Be sure to get the fine unless you have a ceramic grinder. I also recommend the 5 pound bag made by Selina Naturally for about $50. MUCH more economical that way. My Amazon link is on this page and can be useful for this. On the Amazon search bar, click for the drop-down menu and change it to “All Departments” and search for Celtic Sea Salt)
A little about Miso
During the aftermath of the disaster in Fukushima, one branch of my research on radiation prevention and remediation landed me on the fermented soy product: miso! First used 2 or 3 centuries BC, it has been called a “complete food” (protein, minerals, vitamins and more) which one could survive on; many have. It’s a miso miracle and absolutely delicious with added sea vegetables for iodine, minerals and other important nutrients.
After the A-bomb in Hiroshima
There were two hospitals downwind from the explosion. One was using Western methods including the “white” diet…white bread, white sugar, white flour. The doctors, patients and staff of this hospital suffered widespread radiation sickness including nausea, vomiting, nosebleeds and probably cancers in their future. The other hospital located even closer to the explosion had a Japanese director who immediately put everyone, the doctors, patients and staff on a diet including miso soup. They experienced zero radiation sickness. Miso miracle.
I like this miso miracle story because it paints a picture and might be more eloquent than the countless scientific studies that have been performed.
A few conditions
Here is an impressive and long list of conditions which extensive studies (long-term & large number of people) have demonstrated can be treated, cured and/or prevented by as little as one bowl of miso soup per day! (two for cancer and heart disease). I’ve always said: eat like a (diabetic, heart patient, etc.) to avoid becoming one.
- Coronary Heart Disease (#1 cause of death in the US)
- Breast & other cancers (lung, liver, leukemia, prostate)
- Radiation sickness (nausea, bloody nose, and more) & resulting cancers
- Cardio- & Cerebrovascular disease (dysfunction of blood supply to brain/heart)
- Hypertension (high blood pressure)
- Hypercholesterolemia (high cholesterol)
- Diabetes (blood sugar disorder)
- Liver cirrhosis (scarring)
- Peptic ulcers
- Chronic pain
- Osteoporosis (weakened bones – especially in non-dairy consumers)
- Food tenderizer
- Salting agent
- Pickling medium
- Antacid / digestive aid
- Anti-oxidant source
- Immune system enhancer
- Miso miracle s
Side effects: a sense of well-being and calm…(compare that to the side-effects from drugs)
Shelf life: a decade or more (refrigerated)
The darker the better. Organic. NEVER Pasteurized.
(If packaged/prepared, be sure it says “freeze-dried” for better quality)
Current favorite: Was Miso Master Red and Miso Master Barley mixed half-and-half, now it is the Barley by itself.
Avoid all unfermented soy products like soy milk and tofu
(due to hormonal and mineral effects)
I have about 2.5 cups every morning. My sweetie has about 1.5 cups. (4 cup recipe) Yum!
Because of the very high possibility (or certainty) that radioactive isotopes are present, and are being added to Japanese sea water and sea products like fish and sea vegetables, I no longer feel it safe use my beloved bonito powder. Therefore, these recipes need a very substantial update and edit to reflect the replacements I have discovered.
Now I make the “umami” (savory) component of my dashi (stock) by using dried shiitake mushrooms and kombu heated for about an hour in 140-160 degree water (never over 176).
For the fish component of the dashi, instead of the bonito powder or flakes, I borrow some of the stock water and use it with “niboshi” which is a dried anchovy product. I find niboshi in a little tub the frozen section of our market. Before I get a chance to do the edit, you can look up how to make niboshi dashi (and other dashis) online. [For 4 cups liquid, thaw, then remove heads and clean guts from 3 anchovies. Soak for 15 minutes in water borrowed from main stock pot. After soaking, simmer for 15 minutes and skim off the bitter tasting foam that forms with a sieve. Strain the resulting anchovy-flavored water back into the main dashi pot.]
Miso Cheat Sheet:
Cups Water Bonito Powder Miso Paste
1 <.5t (.4t/C) 2t
3 1.2t (<.5T) 6t (1.5-2T)
4 1.6t (>.5T) 8t (2T+ <1t)
6 2.4t (<1T) 12t (3-4T) (1/4 C)
8 3.2t (>1T) 16t (5T+1t or less) (1/3 C)
10 4t (1T+1t) 20t (6T+ 2t or less) (.41C)
12 4.8t (<2T) 24t (8T or less) (1/2 C)
16 6.4t (>2T) 32t (10.6T) (2/3 C)
CAMPING / POT LUCK LIST
Pure water (bring purifier or carboy)
Bonito Powder (or other fish dashi source)
Miso paste – one or two kinds
Fuero wakame, kombu and other sea vegetables
Staples: kombu, shiitakes, nori, dulce, hijiki, kelp
Options: furikake (toasted sesame & nori sprinkles – go easy)
Pot large enough for soup (otherwise the soup gets all over)
Measures: 1T, 1/2T, 1t, 1/4C, 1/3C & 1/2 C (<–variety if crowd size is unknown)
Small pot (optional to hydrate/heat sea vegetables)
Hijiki jar ? (can pre-soak)
Strainer (if needed for some of the sea vegetables)
DO NOT EVER BOIL MISO (preserve aroma/enzymes)
SIMPLIFIED SPEEDY INSTRUCTIONS
Add 2 t. miso paste to a cup of hot water.
Stir and drink…a little plain? –add a little bonito (fish) powder.
(4 cups for the two of us – my daily ritual)
- Make first or in advance – Shiitake dashi: Add 1/3 cup freeze-dried shiitake mushrooms to 4 C. pristine water
- Bring to boil then set aside covered for 10-15 minutes
- Return pan to low heat
- Remove shiitakes and divide between bowls
- Add about 6″ of a strip of kombu scissor-cut into 1/4″ pieces
- Heat to simmer for 2-3 minutes then remove from heat
- Place kombu on a saucer and cut into bite-sized 1″ pieces, divide between bowls
- Dulse option: + 1 T. cut-up dulse to small pan, bring to almost boiling to hydrate then rinse, divide between bowls
- Add abt 1-2 t. Eden wakame to each soup bowl
- Nori Option: Add abt 1-3 t. scissor cut nori to soup bowls
- Into a mixing pitcher (I use a 2 cup Pyrex) add about 1/2 T. (1 & 1/2 t.) of bonito powder
- Add abt 2 tablespoons of miso paste into pitcher
- Gradually add small amounts of stock/dashi to miso paste and whisk until smooth (this is called “melting the miso”)
- When adding the dashi liquid, I cool it first to 160°F or less – 150°F might be better – preserve the integrity of the beneficial enzymes
- Add thinned miso to kombu/shiitake stock that’s been off the heat for a few minutes
- Make sure the bowls have all the sea vegetables added
- Bring soup back up to abt 150-160°F — (if it’s become too cool)
- Add soup to bowls
- Top each soup bowl with about 1 t. of sliced scallion greens (or more, or less) per cup or two of soup
- The scallion rings will float like lotus petals on the dreamy soup clouds
- You might add a very small amount of furikake (toasted sesame seeds and nori) – I sometimes do this halfway though my serving
Thin miso out a bit with sake, soy sauce and a bit of sugar to make marinade or brush-on sauce for meat, fish and vegetables.
1T light, or 2t. dark miso = 1/4 t. of salt substitute
Stock can be made of any one or combination of: fish (powder or flakes), kombu (sea vegetable), shitake mushroom water, leftover vegetables (including corn cobs!)
I am very much enjoying The Miso Book by John and Jan Belleme. Besides many good recipes made with healthful food, they write about the science behind miso, the studies, and about their 9 month experience in Japan where they learned the traditional methods.
You should have a copy. Use the Amazon link on this page if you want to.
The Bellemes are the Miso Master folks.
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