https://www.greenmedinfo.com/blog/top-five-traditional-fermented-anti-aging-foods
5. Miso
A traditional staple of the Japanese diet, miso -- fermented soybean paste -- is credited with saving the lives of 21 health care workers stationed less than 2 kilometers from ground zero, Nagasaki, Japan, on August 9, 1945.[xxv]
Dr. Tatuichiro Akizuki, a physician, credited this miracle to the fact that everyone was consuming daily cups of miso soup garnished with wakame seaweed.[xxvi] A 2003 study from the Research Institute for Radiation Biology and Medicine at Hiroshima University showed that miso does, in fact, have the ability to prevent radiation injury.[xxvii]
Made by combining a mash of soybeans and grains with sea salt and koji (a mold starter), the mixture is fermented for three months to three years, depending on the strength of flavor desired. The resulting enzyme-rich paste contains vitamins, salts, minerals, plant proteins, carbohydrates, fat and living microorganisms. The potent, salty flavor of miso makes it a great base for soups and sauces and for flavoring meat substitutes like tempeh.
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