Impressively umami delicious, Organic Eden Mugi Miso is a live culture, unpasteurized miso of non-GMO, organic whole soybean and organic barley, koji fermented in the traditional manner by a 170-year-old (since 1854) Japanese miso maker. Mugi miso is the most popular type, ideal for everyday use in any season. This unpasteurized miso is living food with a culture of beneficial microorganisms, digestive enzymes, and protective isoflavones that result. It is a concentrated source of easily assimilable nourishment. High protein nourishment in a resealable tub pack with a one-way valve.
The ancient, traditional koji and microorganism culture fermentation breaks down proteins into amino acids and carbohydrates into sugars. This style of miso provides five times the protective isoflavones of non-fermented soyfood. It is the result of generations of refined techniques by an esteemed family miso company. Their recipes and knowledge have been handed down for generations. The miso company’s dedication to the wholesome, delicious superfood that miso can be is a beneficial joy. 
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How it is Made
First, barley is steamed and sprinkled with koji Aspergillus oryza seed to incubated for two days. The koji barley is mixed with koji seeded cooked whole soybeans, sea salt, and water to ferment in vats under pressure for six months. When ready, the miso is filled into a one-way vented tub package that allows ferment gas to escape, but no air to enter. No chemicals or untoward additives are used with the organic ingredients.
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 in it to release the gas while preventing anything from entering the package. This feature helps protect the miso’s satisfying taste.
Organic Eden Miso is made from the highest quality non-GMO verified ingredients, traditionally aged. It does not contain added chemicals or untoward additives of any kind. Sadly, commercial miso results from pharmaceutically created GMO soybeans that are de-fatted with hexane gas and artificially quick-fermented with GMO derived enzymes.
Miso has gained great respect in the West as a protective, delicious super food. Unpasteurized, organic Eden Mugi Miso is a living food that 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 in check. During fermentation the protein of soybeans and grain is disassembled into amino acids, including all eight essential ones. The enzymes in miso help in the digestion of 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 nourishment.
Organic Eden Mugi Miso adds rich, full-bodied umami taste to grain, beans, noodles, soups, dips, and spreads. It makes great salad dressings, sauces, marinades, and gravies. Miso soup is most frequently made from mugi miso. Miso soup is an ideal way of regularly taking two powerful health foods, miso and sea vegetables. It is the most popular miso sold today in natural food markets.
