Full-bodied miso of Non-GMO organic whole soybeans and organic barley aged for 18 months in the traditional manner by one of the oldest miso companies in Japan. The most popular and widely used miso. Excellent for every day use, in any season. Digestive enzymes, protective soy isoflavones, and fatty acids in miso contribute to good health. Low fat, densely nutritious. 22 pound net keg.
Eden Mugi (Barley) Miso is made using whole, organically grown beans and grain and a traditional fermentation process handed down by miso masters through generations. The main ingredients in mugi miso are soybeans and barley that, when koji fermented, have unique beneficial qualities and are easy to assimilate. Healthful bacteria and enzymes break down the carbohydrates and proteins into easily assimilable sugars and amino acids, beneficial digestive enzymes, vitamins, and minerals. Such high quality miso is five times higher in protective isoflavones than other soy foods.
Eden Mugi Miso is the product of generations of experimentation and perfected techniques by a family owned company that has manufactured miso on their present remote, mountainous location for over 200 years. Their simple, delicious recipe has been handed down for generations. The families dedication to quality results in an extraordinary line of miso and handcrafted koji.
To make Eden Mugi Miso, the barley is steamed, cooled and inoculated with seed koji Aspergillus oryzae and incubated for two days. The koji is then mixed with cooked whole soybeans, sea salt and pure water in huge vats where it is aged under a pyramid of smooth river stones placed on a flat disc applying pressure as the miso ferments at naturally ambient temperatures for up to 18 months. No chemicals or additives of any kind are used what soever.
A fermented soybean paste, miso is a fully fermented mixture of soybeans, salt, and usually one cereal grain. There are two theories as to miso's origin: one claims that miso was introduced to Japan from China during the 6th century; the other claims that miso was Japanese right from the start. Buddhist priests were largely responsible for teaching the art of making and use of miso throughout Japan. There are legends dating before Chinese influence during the mythological 'Age of the Gods' that tell the story of a deity who transferred this art of making miso to man as a gift to assure health, happiness, and longevity.
Today, most mugi miso is made using pharmaceutically produced enzymes, and soybeans that are de-fatted using the caustic petroleum derived hexane gas process, very refined pearled barley (white), and hurried fermentation in a temperature controlled environment. Eden Mugi Miso is made only from the highest quality ingredients, traditionally aged, and contains no chemicals or additives of any kind.
Miso is gaining recognition in the West as a protective, delicious super food. Eden Mugi 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 Mugi Miso adds rich, full bodied, appealing flavor to grain, bean, noodle and vegetable soups. It is delicious in salad dressings, dips, sauces, marinades, and gravies. Mugi miso is the miso most frequently used to make miso soup. Miso soup is a satisfying way of regularly consuming two powerful health foods, miso and sea vegetables. The most popular miso sold today in natural food markets.