Miso is a food rich in proteins and vital enzymes. Miso must not be pasteurized, because pasteurization inactivates the lactobacilli, making it lose most of its beneficial effect. During fermentation, the soy proteins are broken down to the individual constituents. This predigestion makes proteins extremely assimilable. Excellent added to soups and broths after cooking. Do not let it boil. Or add a teaspoon of Miso and three of Thain and a little rice or lemon vinegar, for a sauce suitable for cooked vegetables and salads. Don't add salt. It is advisable to add it to soups and broths at the end of cooking, without boiling it. Since miso is already salty, do not add more salt to your preparations when you use it.