Here's a great write-up on the benefits of Miso, too!

Hi Hally!

Great post - you've inspired me to make miso the way you do! yum yum...

You should post your miso-recipe on the Recipe and/or Favourite Healthy Foods Forum too! I'm sure folks over there would be interested too...

Thanks!

love T

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Miso is one of the most perfect foods. First, because of the fermented soybeans, it is rich in easily assimilated high-quality protein. Second, it is commonly taken before or during Japanese meals because it aids the assimilation of other foods. Miso contains live enzymes and lactobacilli which are only present in unpasteurized miso (the kind I recommended is unpasteurized) and should never be boiled. Miso is low in fat and has absolutely no cholesterol. The bacteria in naturally fermented miso have been found to manufacture vitamin B12. Miso is used to relieve acid indigestion, symptoms of hangover, and other digestive upsets. Because of this, it is used with ginger and/or garlic to prevent and/or cure colds, improve digestive metabolism, increase resistance to parasite infestations, and neutralize blood toxins and therefore clear the skin.

Still another benefit of miso is in its ability to counteract the adverse effects of radiotherapy, Antibiotics , chemotherapy and environmental pollution. By 1972, Dr. Akizuki, his nurses, and co-workers, whose hospital was located only 1 mile from the atomic bomb blast in Hiroshima in 1945, still had experienced no side effects from radiation exposure, despite the opposite experience of others in the near vicinity. He attributed this to the fact that they regularly ate miso. Stimulated by Dr. Akizuki’s claims, Japanese scientists conducted a study of miso and one of the ingredients used to make it, called natto. They found a substance they called zybicolin, which is produced by the yeasts of these products. It has the special ability to attract, absorb, and discharge such radioactive elements as strontium. Miso is also able to detoxify the harmful influences of tobacco and traffic pollution.


Taken from the book, "The Way of Chinese Herbs"by Michael Tierra...

Taken from this cleaned-up post of mine on Kichari and Miso