This robust miso, Genmai Miso in Japanese, has been developed for maximum nutrition. Since it is made using whole soya beans and brown rice, it has a very whole food nutritional profile.
Depending on the region and climate where the miso is made, the skill and experience of the brewmaster judge when the miso has reached its optimum maturity. This can vary from 6 months during a hot summer period in the certain prefectures to 18 months in colder regions.
Enjoy this hearty miso year-round in sauces, spreads, baked dishes, soups and stews.
Whole soya beans* (47%), cultured brown rice* (33%), sea salt, water.*organically grown
What is miso?
Miso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture.
During the 18 years Clearspring's founder Christopher Dawson lived in Japan he became an expert on miso quality, and the Clearspring range is his selection of the finest traditionally made Japanese miso. All traditionally fermented Japanese miso is prepared by cooking the finest organically grown ingredients (whole soya beans and cereal grains) and combining them with a koji culture (grains or soya beans inoculated with Aspergillus oryzae mould spores) sea salt and water. Then naturally aged in cedarwood kegs over many months at ambient temperature the enzymes from the koji, along with naturally occurring yeasts and bacteria, gradually break down the complex grains and beans into readily digestible amino acids, fatty acids and simple sugars. The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste.
|Typical values||g per 100g|
|of which saturates:||1.2|
|of which sugars:||7|
|Free of Added Alcohol|