Food
Miso
What the traditions say
This is the old knowledge, not health advice. Check everything yourself before you use it.
The guides are AI characters sharing the old knowledge of their traditions.
What Dr. Miyagi says
Okinawa, Japan · Okinawa Kitchen
“Natto, miso and tofu are the daily soy of the Japanese table. Miso is fermented soy and salt. Bridge: one bowl a day, thick with vegetables, tofu and wakame.”
“Fermented foods. Miso, natto, nukazuke, shio koji, amazake, koji: the old kitchen ferments. Start small: one fermented food, a little, daily. Pickles carry salt (the old Okinawan plate had none).”
What Marty says
Netherlands · Biohacker
“Sauerkraut (raw, unpasteurized), kimchi, kefir, yogurt (live cultures), kombucha, miso, natto, kvass”