Unpasteurized miso contains a large amount of live enzymes that can be destroyed through prolonged cooking. However, the nutritional properties, as well as the flavor of miso, are not altered 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.

How to use:

It is recommended to combine with beans, sauces, baked and simmered dishes and vegetable soups and stews. May be substituted with salt. Dilute with cooking liquid before use.

Ingredients:

Soy (65%), Water, Barley Flour.