Miso contains a wide variety of nutrients such as carbohydrates, lipids, minerals, vitamins, potassium, magnesium, and fiber. Fermentation of soybeans, the primary ingredient of miso, increases amino acids and vitamins within soybeans themselves, and produces peptides, a substance attracting academic attention for traditional claims of efficacy in reducing blood pressure and improving liver function.
Soy sauce is made from fermented soybeans and wheat by adding Koji Fungus to steamed soybeans and crushed roasted wheat, which is then mixed with brine and left to ferment for six months to a few years. Traditionally, it is believed to contain many beneficial components. Glutamic acid in soy sauce is thought to help regulate body mass and influence intestinal tract activity. Researchers have also found that soybean isoflavone may work to (i) reduce LDL (low-density lipoprotein) cholesterol in the bloodstream, (ii) help prevent arterial sclerosis, and (iii) build healthy complexion by mimicking the female hormone estrogen.
Mirin Sweet Seasoning
Mirin sweet seasoning is comprised of many nutrients such as sugars and amino acids. The main type of sugar in Mirin other than glucose is oligosaccharide. With rice, malted rice, and shochu (or other alcohol) as its ingredients, Mirin undergoes saccharification and maturation for 40 to 60 days. Koji Fungus enzymes act to produce sugars and amino acids by breaking down starch and proteins, giving Mirin its distinctive unique flavor.
Rice vinegar is made by fermenting rice with Koji and then adding acetic acid bacteria for further fermentation. The refreshing sour taste of rice vinegar stimulates the sense of smell and taste and promotes the secretion of saliva and gastric fluid. Japanese food is suited to a well-balanced and healthy diet. Sushi is one common example, comprised of vinegared rice (containing a mixture of rice vinegar and sugar) topped with raw fish.