Traditional and authentic organic miso (whole soybean fermented with barley) from the Japanese countryside. This wonderful miso is made using traditional methods and fully matures in cedar wood barrels for 1-2 years.

It adds a rich flavor to sauces, grilled dishes, soups, and beans.

What is Miso?

Miso is a type of paste that is a traditional element of the Japanese diet. It is produced from different types of grains, but mainly from soybeans that have been fermented through a unique and traditional Japanese culture. The fungus koji is used for fermentation.

All traditional Japanese miso is made from organic ingredients (whole soybeans and grains) combined with koji, sea salt, and water. It naturally matures in cedar barrels for many months at room temperature, where enzymes from the koji gradually break down the grains and soybeans into more digestible amino acids, fatty acids, and simple sugars.

The miso created from this process has a rich flavor and an abundance of digestive enzymes, making it an excellent food for enhancing digestion.