MISO

Miso, a food frequently found in Asian cuisine, is consumed daily by the Japanese. It can be used in various forms (paste, sauce, seasoning, etc.), but the best known is miso soup.

But what is miso?  

"Miso is a Superfood!"

1. Fermented product

 Miso, Sake, Soy sauce = Products made with KOJI

 Wine, Beer, Whisky, Bread = Products made with YEAST

 Yogurt, Cheese, Vinegar, Kimchi = Products made with LACTOBACILLUS

Miso is obtained from soybeans, salt, water and mixed with a ferment ( Aspergillus oryzae ) called Koji in Japanese, then fermented for several months. Depending on the ingredients, the taste can be quite different, and the colour can vary between yellow and brownish.

 

2. A very healthy food

Miso contains a large number of probiotics which help digestion and are good for the gut health. It provides the body with many nutrients, vitamins and essential amino acids. It also contains many antioxidants such as zinc and manganese, and has very few calories.  

Rich in dietary fiber and in protein, miso brings a balanced nutrition for the body and strengthens the immune system. 

 

 

 

 

3.Gluten free 

 

Our main product, the"white miso", is made of rice Koji,soy and salt. 
Therefore, it contains no gluten. 

 

4. Koji

Koji is the magic ingredient that makes miso, sake, soy sauce and much more. It's a micro-organism, also known as “Aspergillus oryzae”, which for centuries has been used in Japan to initiate the fermentation process that creates those delicious umami flavors.
Koji is a key player in Japanese cuisine!

For more information, see Aspergillus oryzae 

 

 

5.Plant based / Vegan

 

It is LACTOSE FREE, SUGAR FREE, and obviously VEGAN!