Organic miso made from rice and whole soy bean puree in fermentation. It is mixed with various spices for sauces and dressings or diluted in food stocks and soups.

What is Miso?

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

All traditional Japanese miso is made from organic ingredients (whole soybeans and grain seeds) in combination with koji, sea salt, and water. It matures naturally in cedar barrels for many months, where the enzymes from the koji 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.