Miso, a form of traditional fermented soybean paste, is one of the most well-known soybean product in Japan. This fermented food product is produced by traditional method that exploit mixed cultures of various non-toxic microorganisms. For centuries, this all-purpose, high protein condiment plays an essential role in preparing the miso soup which is deep and rich in flavor. It is a precious source of nutrition and has always been an indispensable food in Japanese dining of any era as a condiment for a soup to have with the staple food. More than 95% of the Japanese population enjoyed miso (Kawano, 2007), and miso is part of the daily diet of much of the Japanese population.
Miso is said to be the secret of longevity for Japanese people contributed by its health and anti-aging benefits. Made from soybeans and koji, a culture starter made from beneficial molds, yeast and lactic acid bacteria,
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One serving of miso soup contains 1 to 2 g of salt (Yoshinaga et al., 2012). According to Yoshinaga et al. (2012), the average salt intake of Japanese people (10 g/day) has being observed to be higher than in most countries in Europe and North America. In recent years Japanese people failed to reduce their salt intake below 10 g/d probably due to food processed by Japanese-style cooking likely to contain more salt than Western-style food. Thus, for a long time, traditional miso soup has been blamed for the high incidence of salt-sensitive hypertension and subsequent cerebral stroke in Japan (Yoshinaga et al., 2012). At present day, high salt levels in most traditional foods are a serious concern to consumers mainly due to health considerations. The high salt content in this product is probably the major problem that need to be improve from the aspect of health issue. The development of low-salt indigenous products with unique sensory quality characteristics is strongly
-Nara’s Buddhist temples were another result of cultural diffusion, Buddhist began in India in 500s B.C.E. about 1,000 years later, it came to Japan from China by way of Korea.
The book Salt, Sugar, and Fat: How the Food Giants Hooked Us discusses the danger of food with its readers. The dangers of food discussed in the book are the ingredients of Salt, Sugar and Fat in the food individuals consume on a daily basis. Producers use these ingredients to their advantage to get the consumers bliss point. The bliss point attained is used by the food giants to achieve a profit. However due to research on the health risks of these ingredients food companies are strategizing in order to maintain their profit and earn more of a profit.
The final ingredient is soy lecithin, which is a common food additive found in today’s marketplace. The common side effects of consuming this include diarrhea and stomach pains, while the pros of consistent consumption are somewhat higher help for the preventing of Alzheimer’s, anxiety disorders, dementia, and other mental
Holistic nutrition is increasingly becoming popular in healthcare practice due to the growing detoxification culture amongst the people with the aim of improving individual health. Consumption of toxic elements toxifies the body, the consumption of processed food products is the primary cause of diseases amongst the people. There is increased use of Holistic Nutrition by both healthy people and people with health conditions with the aim of achieving optimum body function and health. The increased use of holistic nutrition in the community improves health outcomes and reduces poor health outcomes that are caused by poor lifestyle choices of using processed food products. Holistic nutrition provides a natural approach of ensuring positive health
Imagine you are at you favorite Asian inspired restaurant with your friends. You just finished ordering your food, when u look over and see that bottle of dark syrupy liquid off to the side. Known around the world, Soy sauce is an international condiment that is used as a sauce, a condiment, as well as an ingredient in plenty of dishes and recipes. Although this condiment is seen a lot in most Asian style restaurants or even in packets from your Chinese take-out place but it is used all over the world But have you ever wanted to know exactly is soy sauce, or how its made and what gives it that dark color? In this paper I will discuss and explain the origin of soy sauce, how its made and the different types of soy sauce there are, nutritional facts about soy sauce, and myths and legends about soy sauce.
Between 2003 and 2006 36 out of 54 of the Heart Foundation food products had reduced amount of salt
Soy is becoming an increasingly popular food commodity in the United States. This plant serves as one of the food industry’s top cheapest products for food manufacturing processes. Soy derives from the soybean, a leguminous plant widely cultivated for its edible seeds. The soybean originated in China, where the plant was widely famed for being used in a variety of foods, especially when acting as an animal protein replacement. During the late 1700s, the soybeans were imported into the United States. At the time, soy’s main purpose was to serve as a cheaper way to feed farm animals. As time progressed, Americans began using soy for their own nutritional benefits. Although many studies prove positive health benefits from this plant, there are lingering concerns pertaining to the safety of soy consumption.
Obtaining a secure supply of food is one of the most important parts of life. Acquiring food and its preparation is changing with the times, but the age-old art of preparing a healthy diet from natural ingredients is being put to use even today. After harvesting wild vegetables, those which are not eaten right away are dried and stored. It is important to provide an ample supply of food, because the summers are short and the winters are long in Hokkaido. The Ainu have made it a rule not to pick more than necessary, and of what was collected all o...
However, in the recent years, more attention is gained on the composition of soy and its fermented products because they can be a potential anti-carcinogens and other therapeutic agents have been reported (Messina, Persky, Setchell, & Barnes, 1994). Several groups of researchers hav...
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
To evaluate and compare the sensory characteristics of the different formulation of wet yellow noodles, a sensory evaluation was carried out with 20 panelists. The sensory attributes that were evaluated are colour, firmness, elasticity, aroma and taste.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
People nowadays seem very concerned about the foods they eat. Specifically, the added ingredients are unwelcomed by health-conscious individuals. Food preservatives, for instance, have gained a bad rep for the past few years, and are usually regarded as “harmful” and “unnecessary”. But it would not be surprising to know that not only are food preservatives very common in many of our favorite foods, but some scientists suggest these ingredients saved more lives than modern medicine. Those sugary sweet jams your grandmother may have pulled down from her larder each Christmas or New Year’s breakfast, or the canned salted meats that served as a backup for many early American astronauts, are actually some examples of food preservation. Individuals whose immune systems are suppressed due to an illness, age, or medical condition are at risk of potential contaminations without the bacteria-fighting effects of preservatives. These additives are one of the many essential components used to achieve food safety. A trip down any aisle in the grocery store will show just how far the food additives industry has come. Allow the following information to put you at ease as it demonstrates why the science behind virtually every food
Food manufacturers use chemical in food processing because of huge economical profit. It is always cheaper to make low quality food rather than healthy food. Food manufacturers’ objectives are to find cheap methods to gain higher profit. The application of techniques such as pasteurization, fermenting and pickling are often use in food companies to prevent food from spoiling ahead of time. Their intention is to stock the food for a long period of time without worrying about early deterioration that can lead to major financial loss. Food companies use antibiotics in chicken, and steroids in cow to stimulate their growth. In an experiment, it was shown that injection of growth hormone in cow improves and stimulates milk production (Baldwin, 1995). Companies’...
At present, the market of the Malaysian fish fermented products remains to fulfill the local demand. As comparison, Thailand is reported to be the largest fish sauce exporter in the world with more than USD $13 million to US, Japan and Australia export annually (Brillantes, 1999 as cited in Sim, Chye, Anton, nd). Sim et al. (nd) proposed that the limitation of the local Malaysian fish sauce producer is due to the long fermentation time, limited technology and skill which cause low quality control of the products.