The tofu and the miso are food products derived from the seeds of Glycine max, a commonly known leguminous plant soy.
Tofu
The earliest literary traces describing soybean plantations (known as ta-tou or large bean) date back to around 3,000 BC; tofu appeared only 3000 years later (around year 0), thanks to the technical-alimentary ingenuity of a Chinese monk-alchemist: Li An.
Following its discovery, the tofu it was spread to all regions and neighboring nations (including Japan), above all thanks to the emigration of Buddhist monks, philosophers and great culinary artists.
Tofu - How To Make It At Home
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Tofu: unique food of its kind
The first aspect that characterizes tofu is the relationship between raw material and finished product; it is a food obtained from a VERY HIGH PROFITABILITY process "and, in practice, it is possible to estimate that tofu is characterized by a weight of the finished product almost identical to that of the raw material.
Secondly, the characteristic of greater digestibility is also appreciable; in fact tofu, unlike most of the products obtained by food processing / derivation, is a food that increases the digestibility potential of the raw material used. Put simply, tofu is more digestible than soy itself!
Another peculiarity of tofu is that it is produced through a processing technique very similar to cheese making. For the production of tofu, only "milk" is used for the production of tofu, a white and milky high protein extraction liquid that agglomerates as a result of curdling (entry of rennet consisting of citric acid or nigari).
To be precise, "tofu" is not a Chinese term but a Japanese term and means "meat without bones". However, tofu has nothing to do with meat ... nor with cheese, with which it ONLY shares the appearance but absolutely NOT the taste. From an organoleptic point of view, it is possible to say that tofu is a unique food and hardly comparable to other western-derived foods.
Although it represents a valid alternative to foods of animal origin, thanks to the high protein intake and the absence of cholesterol, tofu is not able to replace them completely due to its total deficiency in cobalamin (vitamin B12) and cholecalciferol ( vit. D).
Tofu boasts all the nutritional characteristics of soy (cholesterol-lowering lecithin, polyunsaturated fatty acids, etc.) associated with a more than satisfactory digestibility.
Miso
The miso it is a fermented paste obtained mainly from the processing of soy; despite being a food originating from China, miso was imported in the 13th century in Japan, where it quickly spread and became firmly rooted in the food culture of all regions. Even today, Japanese elders and monks suggest starting the day with a portion of rice and miso and a cup of homemade sake.
Miso is obtained from the mycotic fermentation of soybeans and / or rice and barley in salted water, for a period ranging from 12 to 24 months; the "organism responsible for the chemical transformation of food is the"Aspergillus oryzae which, by means of the molecular hydrolysis of carbohydrates, favors a pasty consistency (smooth or grainy) and a pigment variegation that oscillates between red and yellow.
Video Recipes with Miso
Miso soup
Pure miso is a sufficiently protein food, fairly digestible and highly energetic but definitely rich in sodium; it is frequently used as a dilution in soups but also as a condiment on vegetables and fish. From a nutritional point of view, miso has all the PRObiotic functions of yogurt and the cholesterol-lowering functions of soy, thanks to the moderate content of lecithin and polyunsaturated fatty acids. There are 4 types on the market: HATCHO, MUGI, KOME and MISO OF SOY ONLY.
Miso is a useful food for seasoning other foods; it is a product with a high sodium content, therefore, the abuse (especially of HATCHO miso) is potentially harmful and not recommended in subjects characterized by arterial hypertension. The cobalamin content of miso effectively compensates for the lack of tofu; therefore By consuming traditional soups based on tofu and miso, a vegan diet would benefit by limiting vitamin B12 supplementation to less consistent doses.
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