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January 2019

In the West, fermentation of dairy milk has been the most common microbial food processing. It has provided cheeses, yogurt, kefir, sour cream, and buttermilk, as examples. In Eastern cultures, microbial fermented food has been centered around soybeans to make miso, soy sauce, natto, tempeh and the like. Since antiquity, humanity has appreciated alcohol and vinegars made using fermentation.

A fermented rice beverage and sweet cereal called amazake, made using similar microbes known as koji that also makes sake, has long been popular in Japan. Fermentation breaks down proteins into their component amino acids, and converts complex carbohydrates into simple sugars. The microbes make enzymes that do this. The resulting foods are very easily digested and assimilated. The fermentation also creates valuable nutritional enhancements and stabilizes food for storage.

Miso is a nutritionally dense fermented soybean paste. It has been popular for thousands of years, but only recently has it become valued outside of Japan as an exceptionally protective and beneficial probiotic/prebiotic superfood. It is thought that it is much easier to reduce or cease dairy consumption if miso is taken at least somewhat regularly. Miso is very strengthening and provides an array of beneficial phytonutrients. Ancient Japanese folklore has it that miso was a gift of the gods to humanity.

Transformative Fermentation

Microbiological transformation of food creates beneficial enzymes, iron, B vitamins, potassium, essential fatty acids (omega 3, 6, and 9), and unique nutrients. High quality authentic miso is five times higher in protective isoflavones than unfermented soy foods. The notorious trypsin inhibitor of soy is broken down in fermentation, allowing full and easy utilization of the proteins in the form of amino acids. There is very little energy required of us to assimilate and benefit from the disassembled proteins and carbohydrates.

Authentic Artisan Miso

There are many kinds of miso with a wide range of tastes, textures, and colors. Primarily made from soybeans, there are many combinations of beans and grain using barley, brown and white rice, millet, buckwheat, and wheat to make this fermented food in so many varieties. Sometimes, local vegetables are included. Unique regional microbiology, varied techniques, climate differences, and the ingredients used contribute to the variations of miso.

Traditionally, handcrafted, slowly fermented, high quality organic ingredients, using time–honored methods have produced miso similar to organic EDEN Miso. These authentic misos are the wise choice and should be sought out through the maze of imitation commercial versions. Only a very small percentage of miso made today is properly made of good ingredients. Unfortunately, commercial miso is made with genetically engineered, hexane extract soy meals using pharmaceutical enzymes and artificial processes to speed results. They usually contains GMOs, preservatives, and monosodium glutamate (MSG).

Organic EDEN Miso is traditionally crafted in Japan from USA family organic, non–GMO whole soybeans and grain, fine sea salt, and Aspergillus oryzae koji, a beneficial wild mold that acts similar to a sourdough starter. Koji has been a culinary mainstay in Asia for centuries.

EDEN Miso comes in four varieties: everyday Mugi (barley) Miso and mellow Genmai (brown rice) Miso aged one to two years; Hacho (only non–GMO soybean) Miso, the richest and darkest, aged for at least three years; and the sweetest and lightest Shiro (white rice) Miso, aged for just two months. Soybeans and grain are cleaned, steamed, cooled, sea salt added, and then inoculated with koji spores. The mixture is allowed to age in large kegs. For some miso varieties, pressure is added with the weight of large, smooth river stones. The duration of fermentation depends on ingredients, type of koji, tending, weather, and the results desired. After the fermentation transformation is complete, a wonderfully beneficial food has been created.

Freeze–Dried Protected

Fermentation and freeze–drying have been used since ancient times to make food storable and handy for travel. EDEN Instant Red and White Miso Soups are handmade from the finest organic ingredients (confirmed non–GMO) and skilled maker know–how and care. Subsequent freeze–drying captures and protects the subtleties of these miso soups including their color, flavor, aroma, and nutrient composition. These instant miso soups remain substantially unaltered with only water gently removed, making them so handy there is no excuse for not bettering ourselves with them. EDEN Instant Miso Soups are far better tasting, and nutritionally superior to any other versions.

A Seasoning and Comfort Food

Miso is a most intelligent addition to anyone’s diet. It nourishes while soothing and cleansing. Miso is a supreme comfort food. EDEN Miso is a versatile seasoning for soups, grains, stews, beans, vegetables, meats, poultry, seafood, pasta, casseroles, sauces, gravies, salad dressings, marinades, and more. EDEN Genmai and Shiro Miso are gluten free. All are packed in double–bagged reclosable standing pouches. For creative ideas and dozens of free recipes, visit edenfoods.com. Experiment and find your favorite EDEN Miso for different conditions and various times of year. kosher

Instant EDEN Miso Soups are very convenient and a quick way to enjoy the beneficial richness of miso. There are four single serving freeze–dried 8 gram cubes per box. Add 8 ounces of hot water, stir, let sit a moment, and enjoy the deliciousness and hearty value of handmade miso soup. It is a smart pantry item and wise choice for any time of day – at home, for traveling, school, office, or camping.

No MSG, autolyzed yeast extract, untoward ingredients, or chemical additives are ever used.