MISO JOURNAL
Miso can be classified into various types according to the type of koji, the difference in taste, and the difference in color. By knowing the characteristics of each type, you can try changing the type of miso to suit your cooking and mood. We will also introduce the manufacturing method of miso that MISOVATION is particular about.
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Today, about one in three Japanese people have high blood pressure. However, recent research has clarified that the salt contained in miso does not affect the rise in blood pressure, and that miso actually has the effect of preventing high blood pressure. Introducing the new common sense about miso.
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Miso, which has supported the Japanese diet for a long time, is now attracting renewed attention from around the world as an excellent fermented food unique to Japan. We will touch on miso, which is familiar but surprisingly unknown, from the perspective of nutrition and effects, and introduce why MISOVATION is particular about "miso soup".
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