Genmai (meaning brown rice in japanese) Miso is an unpasteurised fermented paste made from brown rice and soybeans and is super nutritious.
Genmai Miso is a fermented soybean paste made by steaming soybeans and brown rice and allowing it to sit in cedar vats for 18 months to 2 years. During fermentation, the complex proteins, oils and carbohydrates of grains and soybeans are broken down into more readily digestible amino acids, fatty acids and simple sugars. This miso is naturally fermented in cedar kegs. They also contain living enzymes, which aids digestion and provides a nutritious balance of natural carbohydrates, protein, essential oils, vitamins and minerals. Since the rice used in brown rice Miso still contains the bran, this Miso has a higher nutritional value and is much healthier than regular rice Miso. Genmai (Brown Rice) is a new style of miso as traditional Japan used only polished rice.
How to Use
Traditionally made in to a soup with tofu and seaweed, mix some into some recently boiled water and simmer gently.
Organic whole soybeans, organic brown rice, sea salt, water, koji seed (aspergillus oryzae)
Servings per pack: 20
Serving Size: 15g
Average per serve
Average per 100g
|Fat – Total||1.0g||6.7g|
Product of Japan.