Ingredients: Soybeans (47%) *, cultured brown rice (33%) *, sea salt, water.
*Organically grown
What is Miso?
Miso is a traditional Japanese fermented staple food and condiment made from different types of grains, but mainly soybeans and a unique koji fermentation culture. During the 18 years that Clearspring founder Christopher Dawson lived in Japan, he became an expert on miso quality, and the Clearspring range is his selection of the finest traditionally brewed Japanese miso. All traditionally fermented Japanese miso is prepared by cooking the finest organically grown ingredients (whole soybeans and cereal grains) and combining them with a koji culture (soybeans or beans inoculated with Aspergillus oryzae mold spores) sea salt and water. Then, aged naturally in cedar wood barrels for many months at room temperature, the enzymes in the koji, along with natural yeasts and bacteria, gradually break down the complex grains and beans into easily digestible amino acids, fatty acids and simple sugars. The resulting miso has rich, complex flavors and an abundance of umami, the fifth flavor
Should miso be cooked?
Unpasteurized miso contains a large amount of live enzymes that can be destroyed by prolonged cooking. However, the nutritional properties, as well as the flavor of miso, are not changed by cooking, and some recipes suggest cooking miso to develop the flavor of other ingredients in the dish. To maximize the enzymatic benefits of miso, choose an unpasteurized variety (or freeze-dried miso soup) and select recipes where miso is added toward the end of cooking
What kind of dishes can it be used in?
Miso can be used instead of salt to season dishes such as soups and stews. It combines well with ingredients such as ginger, garlic, rice vinegar, tahini and citrus zest and juice.
It combines well with ingredients such as ginger, garlic, rice vinegar, tahini and citrus zest and juice
