Fermented Food

• Read original article here

In the Western world, most fermented food is made of dairy milk. Cheese, yogurt, kefir, sour cream, and buttermilk are examples. Cheese is a major Western food with a huge range in levels of quality.

In Eastern cultures, microbial fermented food has mainly centered on soybeans to make miso, soy sauce, natto, tempeh, and the like. These foods are fundamental in the East and vitalize society there.

Miso is nourishment-dense fermented soybean paste, high protein and rich in vitamins and minerals. Although an ancient food, only recently has miso begun to be understood in Western cultures as incredible superfood. Traditionally fermented organic EDEN Misos strengthen, soothe, and restore. They are deliciously potent, easily assimilated nourishment. Japanese folklore holds that miso was a gift of the gods.

Microbe transformation of food by bacteria, yeasts, and molds disassembles proteins into amino acids and converts carbohydrates to simple sugars. In the process, they create many high-value phytonutrients. Enzymes made by the microbes enrich the foods. Vitamins, antioxidants, essential fatty acids (omega 3, 6, and 9), isoflavones, and polyphenols are created. Fermentation enhances taste, nutritional value, ease of assimilation, and at the same time stabilizes food for reliable storage and transport.

Authentic traditional organic EDEN Miso is five times higher in protective isoflavones than non-fermented soy. The notorious trypsin inhibitor of ill-prepared soy is broken down during fermentation to allow full, easy access and utilization of the soybean’s storehouse of nourishment. Gluten proteins are also disassembled and cease to be an issue in finished fermented food. Much less energy is required of us to assimilate and benefit from pure, traditionally fermented food.

There are four types of traditional miso: rice (kome and genmai), barley, soybean (hatcho and mame), and blended misos. Other than varied ingredients, color, salt, sweetness, and aging times do vary quite a lot. Each miso maker in its individual micro-climate creates a locally unique taste in their miso. Traditional Japanese miso is soy based, many also contain a grain. Koji mold spores Aspergillus oryzae are the fermentation culture starter for all of them, as are the ambient, local bacteria that becomes part of the fermentation as well.

Variations of the ingredients, different quality characteristics, unique microbiological environments, and somewhat dissimilar techniques of each miso maker ensure that no two misos are the same. Local vegetables or other beans like chickpeas and aduki (azuki) are sometimes included for even more variety.

Organic EDEN Miso is traditionally handcrafted and slow fermented using only Eden quality organic ingredients and ancient methods. Authentic miso of this sort is a wise choice, yet it is rare. A very small percentage of miso made today uses only time-honored methods to make miso. The use of pure ingredients and a non-rushed approach to thorough fermentation sets them apart and ensures their purity. Commercial, for-profit miso is made with hexane defatted GMO soy, pharmaceutical koji imitations, GMO enzymes, and artificial shortcuts to lower cost and speed results. They should be avoided, but this requires knowledgeable and diligent discernment.

Organic EDEN Miso is traditionally crafted in Japan of U.S. organic family, non-GMO whole soybeans and grain, fine sea salt, and natural koji. There are four kinds of EDEN Miso: everyday Mugi (barley), mellow Genmai (brown rice), the richest, darkest Hacho (soybean), and the sweetest, lightest Shiro (white rice) Miso.

Freeze-drying is an ancient way of dehydrating and preserving food for storability and transport. EDEN Instant Red and White Miso Soups are handmade from the finest organic, non-GMO tested ingredients, and skillful maker know-how. Freeze-drying protects nutrients and taste subtleties of the two soups as evidenced in their color, taste, aroma, and nourishing efficacy. The soups’ taste and nutrients remain substantially unaltered with only water being gently removed. They are both very convenient to have with you. Making them takes a few minutes and some hot water, that’s all. Handy, extremely delicious instant miso soup is now available. When kitchen time is impossible, these two soups are a godsend that reliably deliver super nourishment and enjoyment. EDEN Instant Miso Soups taste traditionally handmade, are made of only the finest ingredients available, and fit in your handbag or pocket. They are unlike anything that has been available previously.

EDEN Miso is an intelligently beneficial addition to one’s diet. It is a reliable comfort food that nourishes, soothes, and cleanses us. EDEN Miso is a versatile seasoning for soups, stews, grains, beans, vegetables, pasta, casseroles, sauces, gravies, salad dressings, marinades, seafood, meats, poultry, and more. EDEN Genmai and Shiro Miso are gluten free. Explore them, find what you like, experiment with and benefit from them. For creative ideas and many free recipes, visit edenfoods.com.

EDEN Instant Miso Soup is a handy, easy way to enjoy the benefits of miso. There are four individual freeze-dried, 8 gram soup cubes per box. Put a cube in a cup, add 8 oz. of hot water, stir, let it sit a moment, then enjoy the deliciousness of handmade miso soup. It is a very smart pantry item and wise meal choice any time of day — while at home, school, office, traveling, or camping. The E DEN Miso Soup Mug Kit is a nourishing gift with one box each EDEN Instant Red and White Miso Soup and a U.S. made ceramic soup cup, in a U.S. made organic canvas tote bag. No MSG, GMOs, yeast extracts, untoward ingredients, or chemical additives are ever used.