miso

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Everyday Miso

By |2020-04-15T22:34:57-04:00March 31st, 2020|Adjusting Your Diet, Articles and Research|

In macrobiotics, we recommend using barley or brown rice miso that has been aged two to three years. Certain preparations of miso provide the most benefit. Miso soup can be enjoyed often or daily, and even two to three times a week will start to improve your health. In my experience, the two best preparations are miso soup and miso-tahini spread.

10 Health Benefits of Pickles and Fermented Foods

By |2019-10-21T17:53:54-04:00June 8th, 2018|diet and health, gut microbes, healthy eating, plant-based diet|

Pickling & Fermenting Process Basics The health benefits of pickles may be surprising to you if they're not already a part of your diet. But, there are also many other less traditional yet healthy options for pickled foods. Natural pickling and fermentation are the most unique, traditional forms of food preservation that enhances [...]

Thoughts on Japanese Foods

By |2018-03-07T21:28:50-05:00July 19th, 2012|Adjusting Your Diet, Articles and Research, Macrobiotic Diet, Macrobiotic Philosophy, Macrobiotics|

As part of the macrobiotic way of life, we have enjoyed a rich cultural, philosophical and spiritual heritage from Japan. This heritage has guided many aspects of our life from our approach to cooking and eating to our overall view of life. Some aspects of this way of life, from futons to tofu and miso [...]

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