Sunshine Organic Miso is made in Brisbane by Alice and her crew, following the traditional Japanese double fermentation method. It is an artisanal food that offers natural taste and good health benefit.
"We carefully select organic biodynamic soybeans and rice, Australian sea salt, artesian spring water or filtered water and Aspergillus Oryzae koji. The double fermentation process allows various enzymes to breakdown rice and bean into their simplest forms. This occurs naturally without us rushing it. Hence, it can be easily digested and absorbed by the gut. Miso is a delicious food with a good dose of beneficial gut friendly bacteria. It has an umami taste which enhances other flavours."
Nutritional highlights: Miso is a source of Copper, Manganese, vitamin K, protein, and Zinc. The fermentation process means that miso is rich in enzymes, this fermentation enhances the number of beneficial probiotic bacteria in the food. These are thought to help a wide range of health issues, especially; digestion, absorption and assimilation of nutrients. By consuming fermented foods you are adding beneficial probiotics bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system.
How to select and store: When buying miso, choose the unpasteurised, live, enzyme-rich product that will need to be stored in the fridge. This type is loaded with beneficial micro-organisms. After opening, the texture, colour and flavour may change so keep an eye on it. Some can be kept for quite a long time without any concerns or variations to quality. Use it in any soups, stews, stocks, dips, stir fries & spreads.
Ingredients: Certified Organic Barley, Certified Organic Chickpeas Koji (A. Oryzae), Sea salt.