Made with organically grown soybeans with brown rice. They’re naturally fermented and aged in a traditional manner handed down by Miso masters through generations. No chemicals or additives are used in the process.
While miso’s natural deliciousness and unique health properties have led to its modern-day popularity, it was originally Buddhist Monks that spread the word on miso throughout Japan. Because these misos are unpasteurised, they’re packed with abundance of active digestive assisting enzymes. They make a rich, fullbodied
and satisfying soup, and add concentrated flavour and goodness to stir-fries, marinades, sauces, dips and dressings.