Folklore of Japan holds that in pre-history during the ‘Age of the Gods’ miso-making know-how was transferred to humanity as a gift to allow people to live stronger, healthier, happier, and longer lives.
Miso is fermented beans (most often soybean) commonly combined with grain, creating an exceptionally beneficial, densely nutritious paste. Miso has been central in the cuisine and culture of Japan since ancient times. Its nutrients are easy for us to assimilate because it is basically pre-digested during fermentation. Today, miso enjoys a growing popularity as a top strengthening superfood in the Americas and Europe.
Microbial chemical breakdown of miso ingredients disassembles proteins into amino acids and complex carbohydrates into simple sugars. The miso becomes enriched with phytonutrients, vitamins, antioxidants, essential fatty acids (omega 3, 6, and 9), isoflavones, and polyphenols. Fermentation of the beans and grain enhances their taste, nutritional value, and ease of assimilation, while improving one’s digestion overall. It also stabilizes it for reliable storage and transport.
Seasoning and Condiment
Miso is the base of the famed miso soup. Both are appreciated for savory umami taste. Miso is widely used as a seasoning for noodle, grain, bean, and vegetable dishes, and in dips, spreads, sauces, glazes, marinades, fish, meats, and even desserts. There are hundreds of varieties of miso with a wide range of color, textures, and tastes. Longer fermentation makes a darker miso. Miso aged for shorter periods is lighter in color.
The most popular misos are a combination of cooked yellow soybeans and grain fermented using a starter culture called koji. A starter culture is a preparation of living microorganisms, deliberately chosen to begin fermentation and produce specific changes in chemical composition and sensorial properties of a finished food.
Koji is a vitamin B-12 synthesizing starter culture used in fermented foods such as soy sauce, miso, vinegar, mirin, amazake sweet rice, pickles, and certain alcoholic beverages. The varietal differences of misos are from different grains used with the soybeans. Examples are barley, rice, wheat, millet, and buckwheat. Varied climates and techniques used also contribute to miso’s variety. Local vegetables are sometimes added, and substituting aduki (azuki), chickpeas (garbanzo), or black soybeans for yellow soybeans creates more variety.
Traditional miso, like EDEN Miso, is appreciated as an enormously delicious and versatile, high-protein, densely nutritious superfood with exceptional beneficial, protective prebiotic and probiotic properties. A strengthening food, it aids digestion, encourages beneficial intestinal flora, and fortifies the immune systems. EDEN Miso offers a balance of complete protein, carbohydrates, vitamins, minerals, phytonutrients, and EFAs. Its complete protein contains all the essential amino acids.
Authentic Artisan Miso
EDEN Miso is traditionally handcrafted of organic, non-GMO ingredients using slow fermentation and ancient methods. This type of authentic miso is a small percentage of miso manufactured today. Commercial misos are imitations and contain dubious ingredients. Pure ingredients and a non-rushed ethic to achieve thorough fermentation are some reasons why traditional miso is worth its cost.
Today, the vast majority of miso is made using hexane defatted GMO’d soymeal, pharmaceutical-derived koji, and artificial shortcuts to lower cost and speed results. They use chemicals and even MSG to make them taste better. It is best to avoid the imitations. EDEN Miso is artisan crafted in Japan of organic family, verified non-GMO whole soybeans and grain, fine sea salt, and natural koji.
Live Culture – Unpasteurized
Traditional miso that is not heat-treated, pasteurized, or sterilized with alcohol contains a living, active culture. It continues to ferment even after it is packaged. EDEN Genmai Miso and Shiro Miso in standing pouches are not high heat pasteurized. The filled packages are bathed in hot water to reduce fermentation and prevent expansion during shipment and storage. When the package is opened, fermentation accelerates. Genmai and Shiro Misos are both gluten free. EDEN Hacho Miso (soybean) is not heat-bathed as fermentation is thoroughly completed after more than two years of fermentation.
NEW organic EDEN Barley & Soybean Miso and Barley & Brown Rice Miso are live culture misos, not heat-treated, and GMO free. They are packed in a tub container that has a one-way valve in its top seal that allows fermentation gas to escape, while preventing outside contamination. The one-way valve allows preservation of the living fermentation culture in the miso.
Instant Organic Miso Soup
Freeze-drying is an ancient way of dehydrating and preserving food for storability and transport. EDEN Instant Red and White Miso Soups are handmade from the finest organic, verified non-GMO ingredients, and skillful maker know-how. Freeze-drying protects nutrients and taste subtleties of the soups as evidenced in their vibrant color, delicious taste, enticing aroma, and nourishing efficacy. The soups’ taste and nutrients remain unaltered with only water being gently removed. They are convenient to have with you and easily fit in a handbag or pocket. Only a few minutes and 8 oz. of hot water are required to prepare them. A very smart pantry item and wise meal choice any time of day, whether at home, school, work, traveling, or camping. They contain no GMOs, MSG, autolyzed yeasts extract, or untoward ingredients. EDEN White Miso Soup is lighter and sweeter. The Red Miso Soup has a richer, deeper taste. Try the Miso Souper Mug Kit with a ceramic mug and both miso soups nestled in a sturdy, handled, cotton canvas bag, a welcomed gift for any occasion.
EDEN Misos are intelligently beneficial additions to one’s day. They are reliable comfort foods that nourish, soothe, and cleanse. Explore, experiment with, and benefit from them. Try combining different kinds of miso. For creative ideas and many free recipes visit edenfoods.com
If you ask why you exist here like this, you can see that the law of cause and result continues to the distant past, to the beginning of the universe. If any of the things that have happened continuously since the universe started didn’t happen, then I do not exist now. All things in the universe, including the stars, exist in mutual relationship, and there is nothing that can exist in isolation. We exist by countless infinite connections. I was born because you were born, and you are here because I am. We are one as a whole, alive and alive. G. Kendrazie
Today’s white flour is wheat stripped of most nutrients except starch or complex carbs. It is made of wheat varieties developed for toxic chemical agriculture that have been treated with fungicides, herbicides, pesticides, and insecticides.
In the processing procedures as it becomes white flour, the wheat is treated with about 60 different chemicals.
Aside from getting very little nutrition, you are loading your body with over 60 chemicals, not including the toxic agricultural chemicals used to grow the wheat.