Why Miso

Miso is one of the most popular traditional fermented foods in Japan. It is a savory, high-protein seasoning made from soybeans, grain(usually rice or barley), salt, water and Aspergillus oryzae culture. Its range of flavor and colors, textures and aromas is as varied as that of the world’s fine cheese and wines. There are many different types of miso all around Japan, such as Shinshu Miso, Sendai Miso and Haccho Miso. The darker, more traditional types have flavors and aromas that are deep, rich and hearty, almost meaty at times, making them ideal for the preparation of  meatless dishes; the lighter, more modern types are subtly sweet and delicately refreshing. Although soybeans are a treasure trove of high quality protein and other nutrients, only a portion of these are available to the body. However through the process of natural fermentation, soybeans undergo a total biochemical transformation in which virtually all of their complex protein, carbohydrate, and fat molecules are broken down into rapidly digestible amino acid, simple sugar and fatty acids. Also, it contains natural probiotics and healthy microorganisms.