九州の醤油・味噌なら熊本県宇城市の松合食品

Among the processes of microorganisms’ metabolizing and producing organic matter, what is beneficial to humans is called fermentation, apart from rotting. For example, bread, cheese, yogurt and alcoholic drinks are made with fermentation process and are produced all over the world. In Japan, this fermentation is used to make miso, soy sauce, vinegar etc., which are essential to traditional Japanese cuisine.

For miso, the record of original form was found in the 8th century, and by the 17th century, it was produced on an industrial scale. Ingredients of miso are soy beans, salt, rice and barley and are fermented with koji-mold (aspergillus oryzae). Fermentation and maturing periods differ depending on each product. Generally, it takes 1 month to 1 year, but some types of miso take even longer. Like wine or whisky, people enjoy the variation of flavor and color made by the length of fermentation period.
Miso is mainly used to make miso soup, the most typical Japanese home dish. It is also used for salad dressing, meat dishes, stewed dishes, and even for sweets. Miso has many health benefits. Some research reports say that “Melanoidin,” the antioxidant action of brown pigment, which is generated when miso ages, helps to prevent life-style related diseases, cancer, and to suppress the effects of radiation. Koji-mold, yeast and lactic acid bacteria used in the process of making miso are also effective for improving our intestinal condition. It is said that when the intestinal environment improves, the immune function enhances. In order to get its full effect, it is important to have raw miso and keep it to 60 degrees or less when heating.
Miso, the healthy and powerful food, can be used not only for traditional Japanese cuisine, but also for cuisines and confectioneries around the world. We would like people in the world to use this wonderful food.

Soy sauce is essential for Japanese cuisine. It has a long history, in fact, there are records of its existence from the 16th century.
Soy sauce is made in several steps; add koji-mold to soybeans and wheat, add salt, let it ferment and age, then squeeze to make its liquid form. The black color ingredient of soy sauce is called “melanoidin,” and its antioxidant effect helps the removal of fish and meat smells, bactericidal action, preservation, and make food delicious.

In addition, it is said that its scent contains 300 kinds of fragrance ingredients such as flowers, fruits, coffee and sake. Soy sauce matches with a variety of savory dishes and desserts. The fragrance and flavor of soy sauce serves as a key element of how dishes taste, and it is made into many sauces of various dishes. It can be said that it is an all-purpose seasoning.

Japanese vinegar is mainly made from rice and is widely used for seasonings, drinks, preserved meals, and recently it is also introduced as a cleaning agent.
The health benefit of vinegar has been known for many years. It has an effect on increasing appetite, calcium absorption, and recovery from fatigue. It is also said that, especially for the modern humans whose bodies are liable to be acidic by stress and meals, it helps to restore the weak-alkaline body.
According to research by a major vinegar maker, taking 1 to 2 tablespoons of vinegar daily is effective to reduce visceral fat and blood pressure.
It has been verified in clinical trials that, by having vinegar with meals, it suppresses a blood sugar level and is effective for preventing metabolic syndrome.

Miso, soy sauce and vinegar all serve beneficial effects on our bodies, so it is good to have them every day in our diet.