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Miso

It is a fermented paste of soybeans, often mixed with either rice or barley. The fermentation process can take from 1-2 years (barley miso, rice miso) to up to 2 years (soy miso).

Miso is rich in proteins (20%), B vitamins complex and lecithin. It has alkalizing properties, it is rich in enzymes and can balance acidification caused by acid food consumption

A daily use can strengthen gut microbiota

It can be used like a vegetal stock cube, to be added to soups, when cooked, and to many dressing for vegetables and cereals