Kwabantu abangaqhelekanga ukutya kweJapan, i-flavour properties of miso isobho ingabonakala ingacacanga kwaye ingabonakaliyo. Nangona kunjalo, izibonelelo zalesi sidlo ukuze umzimba uphelele kakhulu. Yingakho ngaphandle kokubambisa i-miso, i-main constituent ye-miso isobho, asikho isidlo esisodwa seJapan. Esi sithako sidibaniswe ekudleni kwabantwana ukususela kumncinane, ngaloo ndlela unikezela umzimba womntwana nazo zonke izondlo ezifunekayo kunye namavithamini.
IJapan nganye iqalisa ixesha layo ngokusondeza umsoco we-miso, inzuzo leyo leyo kunye nokusilela kwemveliso yezilwanyana ezivela kuyo, inceda ukugcina umlinganiselo wamandla omzimba wonke, ukuzalisa ukungabikho kwezondlo kunye nezondlo.
Izithako zesobho
EJapan, kukho iindlela ezininzi zokupheka isobho, nangona kunjalo, nakweyiphi iresiphi, kukho ezintathu izithako eziphambili, ezifana nokunamathiswa kwe-miso, i-dashi okanye i-dasi isobho, kunye ne-soy tofu. I-Miso idibanisa ngokwayo iqukethe ubhontshisi okanye ukutya okusanhlamvu, okufakwe ngoncedo lwesikhunta esikhethekileyo. Kwiindawo ezininzi zaseJapane, irayisi isetyenziswe endaweni yeesyayi, kodwa nangona kunjalo, ekupheleni kokuvuthwa, i-miso encinci ifunyenwe.
Izibonelelo zesobho kunye neengozi
Umxholo wekhalori yesobho se-miso ngu-66 cc nge-100 g yemveliso. Ngenxa yoko, isobho se-miso liphantsi kweekhalori, nto leyo isetyenziswe kwiintlobo ezahlukeneyo zokutya.
Ukongeza kwinto yokuba i-calories ye-miso equlethe isobho kakhulu kakhulu, esi sidlo siqulethe inani elikhulu leeprotheni , elibonisa ukuba luncedo kwizinto eziphilayo.
Umsoco weMiso awukhuthazwa ukuba udle abantu abajongene neengxaki ezahlukeneyo, kunye nalabo abaneengxaki zesisu kunye nabangqinelaniyo kwisikhulu esikhulu setyuwa. Xa ukhenkcela i-miso, unetyuwa eninzi isetyenzisiweyo, ukwenzela ukuba loo mveliso iqulethe iityule eziphezulu.