Does miso shop cause cancer?
Mr. Kawahara realized something when he went from living in a research lab in the city to living in the traditional miso making field that he grew accustomed to as a child.
"I had terrible hay fever when I was in Tokyo, but when I came back and started eating homemade miso, it improved a lot."
He also asked, ``Maybe miso restaurants are less likely to cause cancer?''
It is said that one in two people will get cancer and one in three will die from cancer, which is the leading cause of death for Japanese people.People who suffer from cancer are involved in making miso. I was surprised that there were hardly any people there.
Kawahara says, ``I've never heard of many people in my industry dying from cancer. I only know of one person in the past 10 years.''
Cancer cells prefer a low body temperature of around 35 degrees Celsius. In order to keep cancer at bay, it is important to first raise your body temperature. To achieve this, it is important to enrich the intestinal bacteria that produce heat. Becoming friends with microorganisms brings such benefits.
Eating miso on a daily basis is said to be good for your beauty.
``Some of our clients have beautiful, glowing skin regardless of their age.If your skin is healthy, your immune cells in your body are probably functioning properly.You can't be fooled by their appearance.''
The proverb ``Miso wo Tsuke'' means that if you put miso on a burn or cut, it will heal faster. That's right, LPS, which is a decomposed product of microorganisms, has been scientifically proven to help wounds heal faster.
Different taste for each house
As mentioned earlier, Miharaya's main miso product is Shikomiso.
It doesn't come in a small package that you often see at supermarkets, but it's about the size of a box of tangerines and weighs 16 kilograms, making about XNUMX cups of miso soup.
As the product name suggests, it is purchased as a semi-finished product that is cold-brewed before the first day of spring, and then left to age at room temperature at home without putting it in the refrigerator.
It can be eaten after one summer, but after two summers, it can also be made into three-year miso. During that time, it matures, but what's interesting is that ``if you distribute it to 100 restaurants, it will have a different taste.''
This is because the microorganisms that live in each household are different, giving the miso its individuality. This is exactly the best taste of "temae miso".
``Strangely enough, it seems that miso made with your own home-grown bacteria tastes better.That's why when you recommend your own home-made miso to someone, you have to be humble and say, ``This is the miso you used.'' .It's actually a word with meaning that is rooted in food culture,'' says Kawahara.
Temae miso connected to the environment
``In the case of fermentation at home, the dynamics of bacteria that like and dislike the air are different depending on the location, and there is diversity. When ingested, it prevents immune cells from going out of control and allows them to adapt to the environment."
``Humans also live as members of the ecosystem, but if we routinely eat food produced in factories that are isolated from the ecosystem in a closed system, we become isolated ourselves.Allergic diseases, etc. It may be inevitable that you will develop an autoimmune disease or other illness.”
Mr. Kawahara's statement, ``The reason Temae miso is delicious is because it is connected to the environment,'' is very persuasive.
As Mr. Kawahara says, Temae miso is the ``soil'' of Fuji Fujimi, and humans are also the ``soil we walk on'' that is kept alive by the microorganisms that coexist with us.
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