Impressively umami delicious, this live culture unpasteurized miso is the result of koji fermented non-GMO organic soybeans, organic barley, and organic brown rice by a 170- year-old Japanese miso maker (since 1854). It is one of today’s most popular misos, excellent for year-round, everyday use. An abundance of beneficial bacteria, enzymes, protective isoflavones, easy to assimilate protein, essential fatty acids, vitamins, and minerals create a potent food for the maintenance and recovery of good health. It is easy to use from a resealable cube pack with a new one-way valve.
Organic Eden Barley & Brown Rice Miso (mugi & genmai misos) is non-GMO whole soybean, barley, and short grain brown rice, koji fermented the ancient way by miso masters. Fermentation breaks down soy’s proteins into amino acids and its starches into simple sugars; predigested, easy to assimilate, nutrient-dense food. Miso of this nature is five times higher in protective isoflavones than other soyfoods.
Organic Eden Barley & Brown Rice Miso carries forward generations of perfected miso making skill at a family company that has made miso through eight generations. The maker’s dedication to superlative miso provides us a patiently crafted, pleasing superfood that rejuvenates and sustains health. pareve
How it is Made
First, barley and brown rice are steamed separately, inoculated with koji seed Aspergillus oryzae, and incubated for two days. The resulting koji grain is mixed with whole cooked soybeans, sea salt, and pure water in large vats to ferment for approximately six months at ambient temperatures. When the miso is ready, it is filled into one-way vented cube packages that allow gas to escape, but not to enter.
Miso contains a living microbial culture of yeasts, bacteria, and molds. Its life creates gas such as CO2 that would cause the sealed container to expand. The top of Eden Miso tubs has a one-way valve that helps protect the miso’s delicious taste.
Organic Eden Barley & Brown Rice Miso is made from the highest quality non-GMO verified ingredients, traditionally aged, and neither uses nor contains chemicals or untoward additives of any kind. Sadly, commercial barley and rice miso is made from pharmaceutically created GMO soybeans that are hexane gas extracted and GMO derived enzymes for artificially quick fermentation.
Miso has gained great respect in the West as a protective, delicious super food. Unpasteurized, organic Eden Barley & Brown Rice Miso contains a wealth of digestive enzymes, friendly Lactobacillus bacteria, amino acids, essential fatty acids, vitamins, and minerals that aid digestion and help to build healthy intestinal flora while keeping undesirable gut bacteria suppressed. The fermentation disassembles the soy and grain protein into amino acids, including all eight essential ones. Natural miso enzymes help digest of the proteins and starches of the other foods we eat. Traditional long fermentation breaks down the trypsin inhibitors in soybeans allowing for full use and assimilation of the soy protein.
Organic Eden Barley & Brown Rice Miso is the most popular miso sold in natural food stores. It adds rich, full-bodied, appealing taste to grain, beans, noodles, soups, stews, delicious salad dressings, dips, sauces, marinades, and gravies. Miso Soup is a pleasant, enjoyable, and satisfying way of taking two powerful rejuvenating health foods, miso and sea vegetables.