• Always add miso after the cooking process and avoid boiling it in order to preserve the enzyme and flora content, and to enhance digestion.
• People who suffer from allergies or food intolerance (starch, gluten, lactose, etc.) should let the allergenic or intolerance-causing food rest for one or two hours once miso has been added to it. Eighty percent of individuals allergic to soya protein show no allergic reaction when consuming miso.
• Enhance the flavour of apple sauce by adding a bit of miso after cooking.
• Marinating meat in miso sauce will tenderise it.
• Coating corn with miso rather than butter will make it more easy to digest, and will reduce the risk of flatulence.
• When baking bread, replace salt with ½ teaspoon of miso to enhance the dough-rising process.
• Adding miso to baked beans enhances digestion and decreases flatulence.
• Replacing salt with miso in any food preparation enhances digestion and nutrient assimilation while helping to reduce hypertension.
Note: In traditional miso, as we make it, it is usual to see rice or barley grains that will, sooner or later, settle down on the bottom of the pot. It is just natural.