Sweet Miso Sour Swirl Shakes

Sweet Miso Sour Swirl Shakes
This miso-infused, sweet-tart shake delivers a host of friendly probiotics, vitamins, and minerals to keep our tummies healthy and everyone happy!
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- juice :
to extract or squeeze out the juice of a fruit or vegetable, like a lemon, orange, or carrot, often cutting open or peeling the fruit or veggie first to access its flesh.
- pour :
to cause liquid, granules, or powder to stream from one container into another.
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
Equipment Checklist
- Blender (or pitcher + immersion blender)
- Cutting board + kid-safe knife
- Citrus squeezer or juicer (optional)
Ingredients
Sweet Miso Sour Swirl Shakes
- 2 fresh or frozen bananas
- 1 T white miso paste **(for GLUTEN/SOY ALLERGY sub 1 or 2 dashes coconut aminos)**
- 1/3 C brown sugar
- 2 C yogurt (for DAIRY ALLERGY sub dairy-free/nut-free yogurt)**
- 1 C water
- 1/2 lemon, juiced
Food Allergen Substitutions
Sweet Miso Sour Swirl Shakes
- Gluten/Wheat: For 1 T white miso paste, substitute 1 or 2 dashes coconut aminos.
- Soy: For 1 T white miso paste, substitute 1 or 2 dashes coconut aminos.
- Dairy: Substitute dairy-free/nut free yogurt for yogurt.
Instructions
Sweet Miso Sour Swirl Shakes
juice
Juice 1/2 lemon into a blender.
measure + blend
Measure and add 1 cup water, 2 cups yogurt, 1/3 cup brown sugar, 1 tablespoon white miso paste, and 2 peeled bananas to the blender. Blend all the ingredients until smooth. Taste to be sure the flavor is equally sweet and sour.
pour + cheers
Pour the shake into cups and say a big "Cheers" in Japanese, "Kanpai!" (KAHN-pie).

Hi! I'm Miso (Mee-soh)!
"Konnichiwa! (KONE-neech-ee-wah) That's "Hello" in Japanese! I'm a fermented soybean paste with a peanut butter-like texture used as a seasoning in Japanese cooking. I can be salty, sweet, or savory, depending on how I'm made. You can find me in dips, sauces, soups, and noodle dishes. I'm even used to make pickles called "misozuke" (mee-soh-zoo-keh)!"
- Fermented soybeans were probably introduced to Japan from China in the 7th century. The Japanese characters for "miso" were first seen in Japanese writing in the 8th century.
- Miso soup is a staple in Japanese cuisine. When served with rice, one side dish, and pickled vegetables, it was part of a basic meal during the Kamakura period (1185-1333) called "ichiju issai," meaning "one soup, one dish." Now miso soup is part of "ichiju sansai," or a meal with one soup and three dishes, including a main dish, two side dishes, and pickles.
- Miso is made by fermenting soybeans (and sometimes other beans or grains). In addition to the soybeans, most types use a starter called "koji," made from Aspergillus oryzae fungus, to start the process. Other ingredients may include water, salt, and grain, like barley.
- There are several varieties of miso depending on the ingredients and how long the soybeans are fermented. The most common are "shiro" (white), "shinshu" (yellow), "aka" (red), and "awase" (red and white) miso.
- The miso fermented for the shortest time is "shiro miso," also called "white miso." Its color is white to light beige, and it is sweeter and milder than the other types. It is suitable for dishes where you want less intense flavor and can be used in dressings, marinades, and soups. It is sometimes used as a dairy replacement in recipes.
- The yellow or "shinshu" variety is another mild miso. It is yellow to light brown, is fermented a little longer, and uses more soybeans than white miso. It works well for glazes and soups.
- "Aka miso" or "red miso" is fermented longer than white and yellow miso and uses a greater quantity of soybeans in the process. It tastes saltier and has a deep, vivid red to dark brown color. It works well in more robust dishes served in winter that require a stronger flavor. Red miso also works in marinades and adds flavor to heartier stews.
- Another type of miso is "awase miso," a combination of white and red miso. It takes on the colors of the other two, making it more of a bronze shade. You can mix white and red miso to create your own flavor profile to add to other foods as you like.
- Miso paste should be stored tightly sealed in the refrigerator. It will last approximately nine months to one year. The darker varieties will last longer than the lighter ones.
- Miso is high in protein, fiber, vitamins, and minerals. Soybeans include a complete form of protein, and the fermentation process helps the body to absorb nutrients better and improve digestion.
- One ounce provides three grams of protein and seven grams of fiber. There are significant quantities of calcium, manganese, vitamin K, and fair amounts of B vitamins.
- Miso is high in salt, so you may want to avoid eating large quantities.
- Since miso is most often made with soybeans, if you have a soy allergy, try a soybean-free miso, such as those made from adzuki beans, chickpeas, farro (a type of wheat), or lima beans.
- Some varieties include barley, so if you have celiac disease or are allergic to gluten, check the labels and look for a gluten-free miso.
Let's Learn About Japan!

- Japan is an East Asian island country with more than 6,800 islands! However, there are five main islands: Hokkaido, Honshu (called "Hondo" or "mainland"), Kyushu, Okinawa, and Shikoku.
- The country is governed by a unitary parliamentary constitutional monarchy, with an emperor, a prime minister, and a legislature.
- Japanese is the official language, with English becoming more widespread in business and education.
- Japan lies on the Pacific "Ring of Fire," contributing to its island geography. There are more than 111 active volcanoes, and Japan has the most earthquakes every year. Mount Fuji is the tallest mountain and volcano in Japan at 12,389.2 feet.
- Tokyo is Japan's capital and largest city. Japan's total area is 145,937 square miles, and its population is over 125.5 million.
- The Japanese word for Japan is "Nihon" or "Nippon." The Japanese or "kanji" characters used for its name mean "origin of the sun." This is the source of Japan's nickname, "Land of the Rising Sun." The red circle in the center of the Japanese flag represents the rising sun, or "circle of the sun."
- "Kanji" is a Japanese writing system that uses characters derived from Chinese writing. Each character represents a word or words.
- Ancient warriors of Japan were known as Samurai and were highly skilled swordsmen and fighters.
- Japan's national flower is the cherry blossom. The symbolism of the cherry blossom is abundant in Japan. The cherry blossom tree is also known as the Japanese cherry or "Sakura" (which means "cherry blossoms").
- Haiku poetry originated in Japan. Haiku consists of just three lines, with the first line being 5 syllables, the second line 7 syllables, and the 3rd line 5 syllables.
- Shigeichi Negishi, a Japanese engineer, created the first karaoke-like machine in 1967, using 8-track tapes and booklets for the lyrics. However, he was not successful in distributing his "Sparko Box" machines.
- Then, in the early 1970s, a Japanese musician, Daisuke Inoue, marketed tape machines, taped music, and amplifiers to bars to accompany regular people who wanted to get up on stage and sing, and his karaoke business model took off.
- Japan produces the most robotics globally. The ASIMO is a human-like robot created by Japanese engineers of Honda Motor Company in 2000. The acronym stands for Advanced Step in Innovative Mobility.
- Sumo wrestling is Japan's national sport, and like sumo, other martial arts originated in Japan, including karate, judo, kendo, jujutsu, and aikido. Western sports such as baseball, basketball, and soccer are also popular.
- Since the 8th century, Coming of Age Day has been a holiday to celebrate a young person reaching the age of maturity—20 years old in Japan. Their special day serves to encourage them as they realize their adulthood.
- The Japanese tea ceremony is considered a traditional art in Japan, and some practice it as a hobby to share with family and friends. Tea was brought to Japan from China in the 9th century by a Buddhist monk. It is said that the ritual of drinking green tea began as a way for the monks to keep awake during meditation.
- Japan has about four million vending machines, the highest per capita worldwide. The machines sell everything from hotdogs to underwear and soup to umbrellas!
- In addition to sushi, other Japanese dishes include "soba" (thin buckwheat noodles), "teriyaki" (broiled or grilled seafood or meat with a soy sauce glaze), "tempura" (battered and deep-fried seafood, meat, and veggies), and yakitori (skewered grilled chicken).
- Many kids and adults enjoy bento boxes, which are lunch boxes filled with sushi and other snacks. Bento boxes are an experience with texture, shapes, and flavors!
What's It Like to Be a Kid in Japan?
- Most school children in Japan wear uniforms, and their school breaks are shorter than in other countries.
- Kids have to learn 1,026 basic kanji characters by the time they finish sixth grade.
- Parents and schools teach kids to respect their elders, teachers, and each other.
- Primary school kids eat lunch together in their classrooms. A few students are assigned to get the lunches, serve them to their classmates, and return the dirty dishes to the school kitchen. Every student prepares themselves for lunch by cleaning their desks and washing their hands. In some schools they even put on a lunch uniform—a white garment and hat—to protect their clothes.
- Some of the sports and martial arts kids participate in are baseball, soccer, swimming, judo, kendo, and karate.
- School lunch may consist of rice or noodles, soup, fish or meat, fruit, salad, a cup of tea, and always a bottle or carton of milk.
- Two popular sweet treats kids in Japan like are "mochi," a molded cake made of rice, sugar, cornstarch, and water, sometimes with a sweet red bean filling, and "Pocky," a brand of chocolate-coated biscuit sticks.