Fermented foods like miso are recognised for their “gut friendly” properties and aiding good digestion, joining the good live bacteria family of kombucha, kefir, sauerkraut and sourdough. These “ gut friendly” properties include breaking down and absorbing nutrients therefore [...]
We see miso as an ancient superfood. It has been enjoyed throughout Asia for centuries as a delicious soup and as an ingredient in cooking with great health credentials. Miso is highly nutritious, packed full of vitamins, antioxidants, protein [...]
Miso certainly enjoys a widely endorsed reputation for being a great health food. Just have a look at your local health shop or Holland and Barrett and you can see that miso has its place for anyone interested in health. We [...]
Miso Tasty’s aim in making miso soups is to make the tastiest miso soup on the market. But we also want it to be convenient, easy to make up, and ready to slot straight into your busy lifestyle (being [...]
Tinned tomatoes, pesto, pasta, soy sauce, an endless supply of tea, olive oil, Miso Tasty soups... Miso Tasty soup needs to be added to your list of store-cupboard staples: it will be your saviour in your next desperate search for [...]
Being busy, tired, and a little bit stressed seems to be the norm today. We are all short of time, which means that grocery shopping and cooking get pushed lower and lower down our priority list. Yet, now more [...]
Miso soups are so versatile, they are great as a base for so many dishes. Here are our top 7 ways to enjoy our miso soups every day! 1. Supercharge the protein by adding cubes of tofu or last [...]
With the current hullabaloo for umami and its promises of instant flavour, it may be surprising that this foodie buzzword entered the mainstream not all that long ago as the "fifth taste". Discovered in 1908 by Japanese chemist Kikunae Ikeda, it has [...]
Those new to Miso are often surprised to learn that there are near- infinite types, just as there are countless varieties of wines or cheeses. If you adjust the ratio of soy to grain to salt, the environment, [...]
We love this article in The Independent today about how geneticist Professor Tim Spector wants to transform how we approach eating, by telling us to stop cutting out foods. Instead, to nourish our gut with fermented foods like miso, [...]