Miso & sea vegetables
Miso is a fermented soybean paste made by steaming soybeans and a grain, adding a fermentation starter (Koaji) then allowing it to sit in cedar vats for 18 months to 2 years. During fermentation, complex proteins, oils and carbohydrates are broken down into readily digestible amino and fatty acids, and simple sugars. Depending on the time fermented and the grain used, the taste can vary from light and sweet to dark and rich, with each miso having a different flavour and use.
Our misos contain living enzymes, which aids digestion and provides a nutritious balance of natural carbohydrates, protein, essential oils, vitamins and minerals.