“MISO means ‘fermented beans’ in Japanese. In Japan, people begin their day with a bowl of miso soup, believed to stimulate digestion and energise the body.
A traditional ingredient in Japanese and Chinese diets, miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria. There are hundreds of different types of miso and different versions are linked with regional cuisines, identities and flavours.
The protein-rich paste is highly popular as it provides an instant flavour foundation. It adds the fifth taste, known as ‘umami’, to all sorts of dishes including soups/broths, salad dressings, vegetables, stews, glazes, and marinades.
Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.”
The moment I visited the 240-year-old MISO factory in OBUSE and walked into my first TAKE-SAN store, I was certain that “This is going to be good! I was convinced that it would be good for my country too. Within a year of opening the first store, I made the decision to open the second store. Although the opening has been delayed due to the pandemic, I am confident that the second store will be a great success.