Miso and Radiation

Back after the American bombs hit Nagasaki and Hiroshima, Japan many people were hospitalized with radiation sickness. Tan Koon Peng from Singapore writes: “Miso is effective for detoxifying your body of radiation. During World War II, two hospitals that were located side by side were hit with atomic radiation, in one hospital people consumed Miso and all of them survived while many people in the other hospital that did not take miso died.”

Herbalist Brigitte Mars says, “Following the bombing of Nagasaki, a group of surviving macrobiotic doctors and their patients avoided radiation sickness by eating brown rice, miso and seaweed. They also did not get leukemia.”

“Kazumitsu Watanabe, professor of cancer and radiation research a Hiroshima University’s atomic bomb research center, reports that when miso soup, a soy product, is eaten regularly, people may be more resistant to the aftermath of radiation.” Reported by Alexandra Dundas Todd in her article titled Remedies That Help Cope With Conventional Cancer Treatment. She went on to report, “Canadians and Japanese researchers have done suggestive studies on sea vegetables (kombu, wakame, kelp) and detoxifying the body. The sea vegetables adhere to excess radiation and toxins, and remove them from the body.”

With all that said, what is miso? Miso is a paste made from either beans or grain (or a combination) that has first been cooked, then inoculated with koji (a special mold that promotes the fermentation process). This mixture is then stored in a wooden barrel for several months to years. It is sweet and salty in taste. According to legend miso was a gift from the gods to ensure mans health, longevity, and happiness. Miso is most often made from soy, rice or barley.

 

To make miso soup in the traditional way you will need dashi, a Japanese soup base which can be bought and heated for the stock of the Miso soup or you can make your own dashi:

To make 1 quart take 1 quart of cold water, dried kelp (Kombu – rinsed in cold water – 1 piece about 4 inches square), and 1/3 cup bonito flakes (Katsuobushi)

Place the cold water and kelp aside to soak for 15 – 20 minutes

Bring the saucepan to just boiling. Add the Bonito flakes and remove from  the heat.

Let this sit for 20 minutes, drain, straining out solids, pressing down to remove as much liquid and flavor as possible and discard the solids.

 

To make a basic Miso soup take 3 cups of Dashi, bring to an almost boil. Dice 1 block of tofu into the stock, simmer for a few minutes on low heat. Remove a small amount of the stock, and dissolve the miso paste into it, gradually return this to the pot. Stir gently. Turn off the heat and add ¼ cup chopped green onion. To this you can add garlic for additional flavor (3 fresh cloves, minced and ¾ teaspoon garlic powder).

For variations you can add diced tofu, seaweeds, assorted vegetables, and/or mushrooms!

Note: Chicken, vegetable, or beef stock can be substituted for the Dashi, but you will be giving up the benefit of the seaweed in the Dashi.

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