The power of fermentation to regurate our body is attracting a lot of attention nowadays.
It is said that the reason why small Japanese were powerful enough to work all day long is because of the rational diet that our ancestors have inherited from generation to generation.
Traditional Japanese fermented foods are known as Miso, Amazake (Japanese sweet rice wine) and Natto (fermented soybeans).
Miso has been supporting the food culture and daily life of Japanese people for over 1,300 years.
“Life is made with food.”
Fermentation is the power of yeast, bacteria and other microorganisms too small to be seen by the human eye.
– Increase shelf life and nutritional content
– Increase absorption into the body
– A variety of effective bacteria are added to the food, and the taste is deepened.
It also helps to regulate intestinal bacteria that are said to be closely related to health.
As we learn about “fermentation” such as koji, miso and amazake, we realize that no other ethnic group has been able to coexist with and enjoy the benefits of invisible microbes as well as the Japanese.
We are acutely aware of our current longevity thanks to this.
Unfortunately, however, the old days of “real miso and soy sauce” matured in wooden vats using natural koji is disappearing.
Will our children be able to live long and healthy lives in the future?
Our life exists while coexisting with various microorganisms.
In particular, “intestinal bacteria” are like a “baton of life” that is passed down from grandmother to mother, from mother to me, and from me to daughter in an unbroken line.
I’d like to tell you again that a cup of miso soup every day can change our mind and body, to help us work on our “intestinal bacteria” and regulate our “intestinal environment.