How much miso do the Japanese eat?

The Japanese eat a lot of miso. It is part of Japanese cuisine just like pasta is, in Italian cuisine.

Miso contains soybeans, sake, water and a sponge.
This mixture is allowed to ferment for a period of time. The length of the period is very different it depends on what kind of miso to make.

There are several different kinds of miso pasta of different strengths and flavors, a bit like cheese. The mild miso pastas are light and relatively mild in taste.
The slightly stronger and stronger miso paste has been fermenting for a long time. The color of miso paste is darker and, partly the taste is much more intense, has deep and seems more spicy in taste.

Miso contains many vitamins, minerals and has a detoxifying effect on the body, which is why miso is eaten every day in Japan.

Read more about 14 days of Okinawa miso soup – Superfood

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Okinawa Miso Soup

The classic Japanese cuisine is unique and different to the rest of the world.

The Japanese people are very conscious of what they eat.  In the Japanese cusine each individual dishes are composed in such a way that they either detox the body or feed the body.

There is a reason why the population of Okinawa is the longest-lived population in the world.

I have developed a unique 14 days miso soup experience where you get your health boosted. During the 14 days you will, among other things, Get your immune system strengthened, detox your body and add lots of antioxidants to your body.

The soup do also prevents cancer and improve your digestion.

Read more about what you get out of Okinawa miso soup in 14 days.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.