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John & Jan Belleme

John & Jan Belleme  photo by Mike Belleme

John & Jan Belleme have published nearly one hundred articles about food and health in major health food-orineted magazines. The Bellemes are also accomplished food photographers and food stylists. They are co-authors of The Miso Book and Cooking with Japanese Foods. When they have time, the authors conduct workshops and slideshows on making and using traditional Japanese foods and on natural foods cooking. The Bellemes reside in Saluda, North Carolina.

Enjoy long term miso in a variety of flavors: barley,  brown rice, red and hatcho

Benefits of Long-Aged Miso
The Miso Book The Art of Cooking with Miso by John & Jan Belleme

the Art of Cooking with Miso
by John & Jan Belleme

The Miso Cookbook by John and Jan Belleme is a comprehensive guide to this most delicious and healthy food from miso basics to an extensive recipe collection from dips, spreads, soups and stews to rice pilafs and tofu lasagna.

This specialty book includes a powerful chapter “Miso Medicine” detailing the healing properties of miso as well as its role in maintaining good health.

The Belleme’s studied miso making with the Onozaki family in Japan before co-founding the American Miso Company.

BUY The Miso Book
by John & Jan Belleme HERE >

Benefits of Long-Term Miso
                  by John & Jan Belleme

Many, but not all of miso’s health-promoting and disease-fighting biochemicals such as essential fatty acids, lecithin, saponins, isoflavones, and melanoidins come from its fermented soybean componant. Since long-ages misos such as Hatcho, red, barley and brown rice miso are made with more soybeans than short-aged mellow and sweet misos, it makes sense that longer-aged misos have greater medicinal properties than shorter-aged varieties. Studies Studies at Hiroshima University in Japan have confirmed
this hypothesis.

When long- and short-aged misos were compared in animal dietary studies on radiation exposure and colon, lung, and stomach cancers, the long-aged misos were more effective in preventing these conditions. These results indicate that at least for some cancers and radiation sickness, long-aged misos are a healthier choice. Shorter-aged misos were also effective in these studies, only less so. They have their own unique benefits, such as a higher concentration of some vitamins, simple sugars, and lactobacillus bacteria.

It is not always possible to tell the type of miso you are purchasing from the name on the package. For example, although the words “red,” “barley,” and “brown rice” miso are on the label, and usually indicate long-aged misos, this is not always the case. Manufacturers, however, are required by law to list the ingredients in their miso by weight in descending order. To be sure you are getting long-aged miso, just check the ingredient list to be sure soybeans are listed before the rice or barley.

Reprinted from The Miso Book by John Belleme and Jan Belleme, Square One Publishers, Inc. © 2004. Used by permission of the author.  www.squareonepublishers.com.at

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