Miso is Japanese traditional food and has been loved for more than 1300 years in Japan.
Miso is made by fermenting soybeans with salt and Koji and sometimes rice, barley, or other ingredients.
It is already known that miso is very effective for prevention of lung cancer or stomach cancer.
Recently, researchers of Hiroshima University published that miso keeps blood pressure from climbing, which lowers the risk of developing health problems such as strokes.
In relation to this, Hiroshima University’s Honorary Professor recommends to switch seasoning from salt to miso.
By the way, on August 10, 2017, Ministry of Agriculture, Forestry and Fisheries registered “Kishu Kinzanji Miso” of Wakayama prefecture in “Geographical Indication (GI) Protection System” which protects the name of traditional local agricultural products.
Miso is GI registered for the first time in Japan.
Brand power of “Kishu Kinzanji Miso” is expected to increase by GI registration and effectiveness for health.