Miso is made from soy beans, kouji (rice based yeast) and salt, mixed together and then stored in a dark and cool place. Its fermentation process lasts one year. The live enzymes of kouji are thus kept alive in the fermentation process. They help protect the body from radioactive materials and from its free radicals because they bind and discharge them. This has been found to be very effective in the wake of the Chernobyl disaster and can become increasingly helpful in the wake of the Fukushima Daiichi meltdowns. Of course, it is known that these foods cannot completely discharge all radioactive amterials from the body but in addition to discharging them to a certain amount, they strengthen the digestive and immune system to help the body resist the development of cancers.