Japanese organic Miso soup made from whole soybeans and sea vegetables. Rich flavor, based on two varieties of miso and two different types of sea vegetables.

What is Miso?

Miso is a type of paste that is a traditional element of Japanese cuisine. It is made from different types of grains, but primarily from soybeans that have been fermented through a unique and traditional Japanese culture. The koji fungus is used for fermentation.

All traditional Japanese miso is made from organic ingredients (whole soybeans and grain seeds) combined with koji, sea salt, and water. They mature naturally in cedar barrels, for many months and at room temperature, where the enzymes from the koji gradually break down the grains and soybeans into more digestible amino acids, fatty acids, and simple sugars. The miso produced from this process has a rich flavor and an abundance of digestive enzymes, making it an excellent food for enhancing digestion.