What is Miso?
Miso is a traditional Japanese fermented seasoning made from soybeans, rice and salt. It makes delicious and nutritious soups and enhances the flavour of vegetables, meat, fish dishes and dips.
What are the benefits?
A complete protein, containing all essential amino acids
High in antioxidants
Beneficial probiotics to build your inner ecosystem
Good source of vitamins (including B1, B2, B6, B12, E, K and folic acid)
Known to lower LDL cholesterol and reduce risk of breast and stomach cancer
~~ Hand book of Fermented Functional Foods, CRC Press, 2003 ~~
Why our Miso varies in colour...
Rice Culture Miso is unpasteurised, which means the Miso will keep fermenting in the jar and the colour will turn darker as it continues to mature. This browning process is known as the Maillard Reaction in which a dark pigment called melanoidin is produced. This not only adds rich flavour to the Miso but is also a powerful antioxidant. Research has shown that darker Miso also has stronger effect on tumour cell growth inhibition.