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.
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