For centuries, Orientals have been fed with soybeans as the main source of protein. The meat was almost ignored and, at most, they consumed certain quantities of fish in the coastal areas. However, it should be noted that soy is not usually taken directly, but processed in the form of Tamari or soy sauce, as it contains a purine, trypsin, w...
For centuries, Orientals have been fed with soybeans as the main source of protein. The meat was almost ignored and, at most, they consumed certain quantities of fish in the coastal areas. However, it should be noted that soy is not usually taken directly, but processed in the form of Tamari or soy sauce, as it contains a purine, trypsin, which is harmful to the body, but disappears during fermentation.
Soy has 36% high quality proteins (more than any other vegetable or animal food), in addition to the eight essential amino acids. Soy-based food is low in calories, contain no cholesterol, or just the saturated fats so abundant in most animal meats.
If soy beans are taken directly, only a small portion of the proteins is assimilated. In contrast, through natural fermentation, soybeans undergo a total biochemical transformation, thanks to which all their complex molecules of proteins, carbohydrates and lipids (oils and fats) are converted into amino acids, simple sugars and fatty acids easily assimilated.
Mimasa offers a wide range of products based on fermented soybeans: 3 types of soy sauce, 4 misos, tofu and tempeh.
Fermented soy is the origin of miso, a low-calorie food that aids digestion and helps reduce cholesterol.
Miso is a food obtained from fermented soy, sometimes together with a cereal. There are many types of misos in Japan as the result of centuries of cultural and artisanal traditions.
The combination of proteins from soy and rice (white and brown) or barley creates a higher concentration of complementary amino acids and a better absorption. This is why most of the misos consumed are the ones produced with one of the cereals mentioned, like kome miso (with white rice), genmai miso (with brown rice) and mugi miso (with barley). Also, miso contains the exact amino acids that are missing in other staples like wheat, corn, sesame or even rice, so combining them with miso is extremely beneficial for our organism.
Miso favors digestion and the absorption of other foods thanks to four digestive agents: natural enzymes, lactobacillus, salt and mildew-resistant yeasts and other microorganisms. These microorganisms, after resisting long fermentation periods continue their action in the intestines, where they break down or digest complex proteins, carbohydrates or fats, making them easier to assimilate. Also, these bacteria prevent the presence of others that are harmful for the digestive system, as Doctors Want and Hesseltine of the USA Department of Agriculture found in 1972*.
Miso contains just 5% of natural unsaturated oils that are totally cholesterol-free. These oils are rich in lecithin and linoleic acid, and they precisely help to eliminate cholesterol and other fatty acids from the blood system. Miso is very low in calories, so it’s especially suited for weight-loss diets.
Vegetables products tend to have low levels of vitamin B12, but this is not the case of miso. It also alkalizes blood, which is a very important factor so that our body can resist diseases, our nervous system is alive but not excited, and we don’t experiment fatigue.
On the other hand, it is proved that miso helps getting rid of nicotine residues and environmental pollution. In this regard it is interesting to remember that when the atomic bomb exploded in Nagasaki, doctor Akizuki and his team did not suffer the effects of radioactivity although they had been helping the victims in a hospital for two years. They credited it to having eaten miso soup for years. Indeed, in 1972 a group of Japanese scientists discovered that miso contains a substance that they named Zybicolin that absorbs and eliminates the radioactive elements that invade the human body.*
MIMASA, First Quality
We need to emphasize the importance of the production processes of foods that, like miso, require great care. In the market we can find misos fermented just for a couple of months or even days, accelerating the process by applying heat. Also, preservatives that are easier to use than pasteurization are added. All of this results in an artificial product that lacks all the rich qualities of authentic miso.
MIMASA, loyal to its principles, offers first quality products, naturally fermented with no additives whatsoever. Among the many types, four misos with a long tradition are presented:
• Kome miso. White rice miso.
• Genmai miso. Brown rice miso.
• Mugi miso. Barley miso.
• Hatcho miso. Soy miso without any cereal.
Soy has 36% high quality proteins, in addition to the eight essential amino acids. Soy-based foods are low in calories, contain no cholesterol, or almost none of the saturated fats, so abundant in most animal meats.
If the soy beans are taken directly, only a small portion of the proteins is assimilated. In contrast, through natural fermentation, soybeans undergo a total biological transformation, thanks to protein molecules, carbohydrates and lipids are converted into amino acids, sugars, simple and easily assimilated fatty acids.
Mimasa offers different types of soy sauce that provide high quality proteins and the eight essential amino acids. The Mimasa range
First of all, we must make a clear distinction between two types of soy sauce that, in the West, have been presented with the same name as Tamari. In Japan, this name is given to the fermented product of soybeans alone, with salt and water. The other type of soy sauce is the Shoyu, obtained from the fermentation of soybeans along with roasted wheat grains, water and salt. The latter is precisely the one that was introduced in Europe and America, although with the erroneous name of Tamari.
In fact, they are similar but not identical products, with their own characteristics and centuries-old tradition in Japan and other countries in the Far East. Therefore, and to overcome this confusion of denominations, Mimasa offers:
• Tamari-Shoyu.Soy sauce obtained by fermentation of soybeans and wheat, together with water and salt.
• Tamari.Soy sauce fermented with salt and water.
• Soy sauce.With the same qualities as Tamari-Shoyu, its fermentation process is accelerated to achieve a more economical product while maintaining a high level of quality.