Miso

Miso is a traditional Japanese paste made from soybeans, salt and the fungus kôjikin. Miso has been used in Japan since the New Stone Age for over 10,000 years. In the 14th century, Buddhist monks determined how easily soybeans could be ground into paste, thereby discovering the modern form of miso.  Miso contains all essential amino acids, which makes it an independently complete protein. It also restores beneficial probiotics to the intestines, helping preserve digestive health. Miso is high in antioxidants, which may help reduce the risk for breast, prostate, lung and colon cancers. ..

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