Brown rice is fermented with the Koji mold (aspergillus oryzae) and mixed with steamed soybeans and salt. It is placed in large cedar barrels, where it is left to ferment for 1-2 years. The result is a Miso, rich in enzymes and lactobacilli, detoxifying and strengthening for the entire body, as it nourishes and supports the intestines, from where the good condition of the immune system and all organs begins.

The ONE Project Natural Rice Miso is produced using traditional methods that adhere to all modern standards for ensuring food hygiene.

• Contains microorganisms, enzymes, lactobacilli, trace elements.
• Enhances the digestive and immune system thanks to its richness in natural probiotics, enzymes & lactobacilli.
• It is a detoxifying and strengthening product.