These monks fermented rice, soybeans and salt to create a paste.
Initially it was a luxury reserved for the elite.
Yet it was created with purpose...
Miso was a superfood
made for the Samurai
The monks refined the fermentation process to sustain
Samurai through the rigours of battle.
In essence, an ancestral superfood.
The story has only just begun.
Miso paste, as a fermented food, is
rich in nutrients: protein, vitamins, minerals and probiotics.
It is also low in calories and fat.
Little wonder, then, that...
Miso has since been a daily staple of people that live to over 100+
Consider this:
The Japanese region of Okinawa has a remarkable concentration of centenarians.
It is sometimes called the 'land of immortals'.
While many factors contribute to their longevity, Miso remains a daily staple of their diet.
But the next thing
blew our minds
Research demonstrated that
Miso paste could help remove
radioactive particles from the body.
Remarkably.
In the aftermath of the nuclear incident
at Chernobyl in 1986, Miso was
shipped in quantity to help protect
workers and residents from radiation
exposure—which suggests...
Miso saved lives after a nuclear disaster
If its benefits are so considerable, why is it not more widely known?
In fact, it is—in its way. Japan has one of the world's highest life expectancies, and Miso is a daily staple across Japan and much of Asia.
When we set out to source Miso for ourselves, however...
We couldn't even
read the labels
We found ourselves in specialist grocers, faced with a bewildering array of varieties and blends.
Authentic Miso paste—made the traditional way, without additives, alcohol or genetic modification—proved surprisingly difficult to find.
We brought home a selection of lesser-known brands to taste.
What we discovered next surprised us still more.
We already knew
& loved miso soup
We knew Miso paired well with fish and featured in many Japanese dishes.
We had not imagined its range: cheesecake, bolognaise, ice-cream, christmas ham, even cookies.
This was no mere niche ingredient:
a versatile superfood and
profound umami enhancer.
Miso paste goes with
literally everything
Its versatility is striking—a distinctive salty umami profile.
It lends depth to savoury dishes, and even to hot chocolate (reminiscent of salted caramel).
It put us in mind of a milder, more approachable cousin to vegemite, without the harshness.
We tried it with our children:
toast with butter and miso. The result?
Miso paste on toast
was a hit with the kids
We had learned enough.
We knew what was required.
The world—Australians included—
ought to know this
well-kept secret.
So we set out to share it.
We created Miso Lab to help unlock the secret flavour of Japan and their secret culture of longevity.
