Genmai miso is a smooth, sweet, golden paste made from soybeans and rice, traditionally aged at seasonal ambient temperatures. A universal miso, ideal for everyday use. Digestive enzymes, protective isoflavones and fatty acids in miso contribute to g
Shiro Koshi Miso consists of delicious brown rice and soybeans. Our Shiro Koshi Miso is, of course, free of additives - the unique taste comes solely from the high-quality organic ingredients and many cheerful living microbes. We only let Shiro Miso
Since miso is a fermented food, it is a natural and source of healthy probiotics and is great for aiding in digestion. For this reason, you should never bring your miso soup to a boil, as this will kill the healthy bacteria. Just heat it until hot wi
Because miso is fermented and contains a very high salt content, it lasts a very long time. Keep it in the refrigerator in a tightly sealed container and you can use the paste for nine months to a year. Just to be safe, you should always check the ex
Our Shiro Miso we let mature only about 3 months, so that it tastes particularly mild, sweetish and less salty. The variety Genmai, on the other hand, we let mature over 6 months. In contrast to many other miso pastes, ours are still produced accordi
Miso is considered high in salt and should be taken with guidelines of no more than 6 grams per day.
Miso tastes naturally salty and spicy (umami). Umami is known as the secret flavour. Sweet, salty, sour and bitter. Those are the four familiar tastes that I'm sure you know best. But then there's the fifth flavour - umami. Umami is often referred to
Keep your miso in the refrigerator in a tightly sealed container and you can use the paste for nine months to a year. Just to be safe, you should always check the expiration date.
Miso is a thick substance and is made from fermented soybeans. The result is known as the brown butter of Japan. It is made from a mixture of soy and a mould called koji.