A mellow, sweet, miso paste of Non-GMO organic whole soybeans and organic brown rice traditionally aged at seasonal ambient temperatures. An all-purpose miso, great for every day use. Digestive enzymes, protective soy isoflavones, and fatty acids found in miso contribute to good health. One of the most popular misos in America today. Low fat and densely nutritious. 22 pound net keg. Gluten Free.
Organic Eden Genmai Miso is a more recent variety of miso made with whole brown rice instead of white rice. Until recently, it was unusual to produce miso made from whole brown rice as it was difficult for the koji Aspergillus oryzae to penetrate the hard bran layer of the rice. It was found that by simply adjusting the milling machine (normally used for making white rice), to lightly scratch the bran surface of the rice removing only a small fraction of the bran enabled the koji to easily penetrate the bran, producing this high quality, nutritious brown rice miso. This is a major innovation since the intact bran layer of brown rice contains most of the health promoting vitamins, nutrients, minerals, and natural oils. The rice is steamed, cooled, inoculated with koji enzymes and allowed to incubate for about 40 hours. The inoculated rice is then mixed with cooked whole soybeans, the finest sea salt, and pure water and aged at natural ambient seasonal temperatures.
Most rice miso is made from polished, refined white rice, pharmaceutical derived koji enzymes, soybeans that are often de-fatted using the caustic petroleum derived, hexane gas process and artificially aged in a temperature controlled environment. Eden Genmai Miso is made only from the highest quality, non-GMO, organic ingredients, traditionally aged, with no chemicals or additives of any kind what soever.
Miso is gaining recognition in the West as a protective, delicious super soy food. Eden Genmai Miso contains a wealth of enzymes and microorganisms that aid digestion and help to build healthy intestinal flora while keeping undesirable bacteria in check. During fermentation the protein of the soybeans and grain are disassembled into amino acids, including all eight essential ones. The enzymes in miso aid in the digestion of protein and starches in grains, beans, and vegetables making it an essential addition to a vegetarian or mostly vegetarian way of eating. Fermentation breaks down the trypsin inhibitors in soybeans allowing for full utilization of the soy protein.
Eden Genmai Miso adds rich, appealing flavor to grain, bean, noodle and vegetable soups. It is delicious in salad dressings, dips, sauces, marinades and gravies. Miso soup is a satisfying way of regularly consuming two powerful health foods, miso and sea vegetables.