traditional miso
Traditional Miso
Traditional miso is a thick paste made from fermenting soybeans, cultured barley or rice, water, and sea salt. The best quality misos are unpasteurized, as their health-giving enzymes are still intact.
Misos range in colour from deep brown-red to white, depending on how long they have fermented. The darker-coloured misos contain antioxidants and enzymes that aid digestion, strengthen immunity, and safeguard health generally.
They are a delicious seasoning in soups, stews and other dishes.