It has a more intense Umami flavor, which characterizes foods from the Far East. Due to the absence of any grain, the fermentation with the Koji fungus (aspergillus oryzae) is done directly with the soybeans, which are then mixed with salt and pureed.

It is placed in large cedar tubs (barrels), where it is left to ferment for a long time for 2-3 years. The result is a Miso paste, particularly rich in proteins, probiotic microorganisms, enzymes, and lactobacilli, due to the long natural fermentation.

A very invigorating Miso, which traditionally in Japan, was offered in Miso soup to men who worked hard and manually to give them energy.

The natural Soy Miso ONE Project is produced using traditional methods, which follow all modern standards to ensure food hygiene.

It enhances the digestive and immune systems thanks to its richness in natural probiotics, enzymes, and lactobacilli and is a detoxifying and strengthening product.