Fillet : Japanese Cuisine

The most common use of miso is to make soup. In Japan, miso soup is part of every meal of the day. It's a great complement to fish, chicken, beef and even "the other white meat." Miso can also be used as a seasoning or relish. For example, diced cucumbers with miso as a dip are often served as an appetizer. One of my most memorable miso eating experiences was at a restaurant in Kyoto, Japan called Okariba - The Big Hunting Place. Alongside heaping plates of barbecued wild boar and bear meat, I had miso spread upon a leaf that had been heated over a tiny grill. Once the miso was warm, it was served with grilled vegetables. It's versatile, all right - there are ways to use miso like Imelda's got shoes.

Miso is a very durable food as well. After opening a package of miso, it will keep for several months. Even if mold starts to form on miso, it's harmless.

The health benefits of miso and other soy products have been common knowledge in Japan for hundreds of years. In the West, as people have become more health conscious, the number of soy products consumed has risen. According to the U.S. Soyfoods Directory, "interest in soyfoods has risen recently because scientists have discovered that a soy component called isoflavones appears to reduce the risk of cancer." Miso and other soy products are an excellent source of protein, calcium, iron, and potassium. However, miso also contains a high amount of sodium. Unfortunately, those who have to keep their sodium intake down should avoid eating too much miso.

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