Miso Hungry! Watch this movie about Japanese food and healthy eating!

We love food movies! Last weekend we saw a really good one called Miso Hungry (2016). Miso Hungry is a documentary that follows Craig Anderson, an Australian comedian and actor, as he is challenged to eat nothing but Japanese food for 12 weeks, beginning with two weeks in Japan learning about the food and how to cook it. It is the exact opposite of Super Size Me. Miso Hungry begins with Craig Anderson looking honestly at his life habits, and his excessive weight, and seeing a doctor who tells him frankly about his weight related poor health. Craig takes on the journey with an endearing and disarmingly charming approach, being open to everything set in front of him. We loved this movie! Here’s the trailer…

We loved this movie! You can watch it on Amazon or Youtube – OR… you can come to a screening and dinner that Rachel and I will be putting together this fall! We don’t have a date yet, but if you subscribe we’ll let everyone know. The one funny thing about the movie is that about the only mention of Miso is when Craig talks about making using instant Miso. It’s too bad, because Miso is such a big part of Japanese cuisine. In my experience, Miso is much more important than natto, the fermented bean dish that plays a big part in the movie. I suppose its because natto seems kind of disgusting – it is sticky and stinky – so it probably made for great film. Miso, on the other hand, is easy to like right away, and the Japanese often eat it with every meal. Rachel just put up a wonderful post about Miso soup on ChefRachelZ.com. She put some recipes and a link to a great video from South River Miso Company showing how Miso is made – so totally worth a watch!

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

Miso Hungry also totally made me miss Japan. I lived in Japan for three years during my college years, and it’s been 25 years since I lived in Japan and over 15 years since I was last there. Even though it’s been so long, my time in Japan still has a profound influence on me, and especially the way I eat. Rachel and I talk about food, cooking, eating habits and how to be healthy all the time – I mean literally all the time – probably every day. Since we’ve been together, I’ve thought a lot more about my own history of eating and cooking, and I have come to realize how hugely important those three years in Japan were for me. When I lived in Japan I stopped drinking soda or any sweet drinks almost entirely. I dramatically reduced my consumption of wheat and dairy products, and I learned to like an entire world of food that had almost no processed food in it. This movie rings so true to me, and it is so positive about how possible it is to make changes anytime in your life. Go watch the movie or come and see it with us and try Rachel’s amazing cooking!

Miso Hungry Website | Watch on iTunes | Watch on Amazon