Fermented food in the Western world is usually dairy food, e.g., cheese, yogurt, kefir, sour cream, and buttermilk. In Eastern cultures, fermented food is mostly soy food, e.g., shoyu and tamari soy sauces, miso, tempeh, natto, and the like. Among ancient soy foods, miso has recently garnered great interest as a bracing superfood with beneficial properties that may help fight disease.
Miso is the best food to support one’s effort to wean oneself from dairy food. Regularly taking miso greatly diminishes dairy cravings during the transition. Making that transition without taking miso is more difficult.
Genuine miso is made of long-term fermented, cooked soybeans and grain which results in a rich, umami tasting miso. A koji fermented food and seasoning, densely nutritious, very easy to assimilate, and exceptionally beneficial.
Miso became central to cuisine and culture of Japan. Prehistory folklore holds that during the ‘Age of the Gods’ miso know-how was provided to humanity to allow people to live stronger, healthier, and happier lives; literally a gift from the gods.
Miso making is the fermentation breakdown of soy’s complete protein into amino acids, the building blocks of protein. The complex carbs of the beans and grain are converted into their building blocks, simple sugars. Likewise, the fats in beans and grain become the essential fatty acids omega 3, 6, and 9 which are the building blocks of fat. The predigested, richly concentrated amino acids, simple sugars, and fatty acids of miso require little energy for the body to assimilate them. Miso is strongly restorative, strengthening food.
This same digestion process of miso fermentation imparts beneficial enzymes, phytonutrients, isoflavones, and antioxidant polyphenols. Miso fermentation of beans and grain enhances taste, nutritional value, and ease of assimilation. Miso aids digestion and is bracing in our overall system strength.
There are many kinds of miso with a wide range of taste and color. Ingredients and processing styles contribute to this. Another major factor are the various climates where the miso is made and the unique biome of each particular region that becomes part of the ferment culture.
Ingredient variations for the type of bean and grain used to make miso are common. Local vegetables are sometimes added. Miso making climates go from temperate in the north to almost tropical in the south, from seaside to mountains.
Beans and grain are fermented using a starter culture called koji (ko-gee) Aspergillus oryzae, a type of fungus. The ferment then takes on the local biome. Koji is a vitamin B-12 synthesizer. It acts similar to sourdough starter does in the making of bread.
The length of time fermentation is carried out varies from several days to several years. In general, longer fermentation makes darker, denser, richer miso, like organic EDEN Mugi, Genmai, Barley & Brown Rice, and Hacho. Shorter fermentation makes lighter color and sweeter tasting miso like EDEN Shiro Miso.
Bracing – Protective
Traditional miso, like EDEN Miso, is richly delicious and famous for its deep umami taste. It is a densely nutritious, versatile superfood with exceptional protective prebiotic and probiotic properties. EDEN miso is strengthening food. It aids digestion, encourages beneficial intestinal flora, and fortifies the immune system. EDEN Miso offers complete protein with all essential amino acids. They are carried in a soothing blend of carbs, vitamins, minerals, essential fatty acids, and potent phytonutrients.
EDEN Miso is traditionally handcrafted of organic, non-GMO ingredients using ancient-method slow fermentation. Authentic, natural miso is a very small percentage of miso being made today. The vast majority is made of hexane-defatted, GMO derived soy meal, pharmaceutical derived enzymes that replace the koji culture, and artificial shortcuts to lower cost and hurry results. Most use chemicals like monosodium glutamate (MSG) or autolyzed yeast extract (cheap MSG substitute) to make them taste okay. It is best to avoid the imitations; but, it is difficult to discern what-is-what in the market. Rest assured with EDEN Miso, they are artisan crafted in Japan of organic family, non-GMO whole soybeans and grain, pure water, the finest sea salt, traditional koji, and with natural fermentation.
Live Culture – Unpasteurized
Traditional miso contains a living culture that is diminished when heat-treated, pasteurized, or sterilized with alcohol. This culture continues its beneficial work even after it is packaged. EDEN Mugi (barley), Genmai (brown rice), and Shiro (white rice) Miso in standing pouches are not pasteurized. Filled and sealed packages are hot water shocked to prevent package expansion during shipment and storage. When the miso is opened, fermentation accelerates. Miso should be stored in a closed container and refrigerated after it is opened. EDEN Hacho (soybean) Miso is not heat shocked. Its fermentation cycle is thoroughly completed after more than two years of maturing.
EDEN Mugi Miso (barley and soy) and EDEN Barley & Brown Rice Miso are active live culture misos. They come in a tub container with a one-way valve on the top to allow ferment gas to escape while preventing outside air from entering. The one-way valve allows the living fermentation culture in miso to more actively continue.
Potent Nourishment – Versatile Seasoning
Miso is remarkably beneficial food in many ways; a versatile, richly delicious, high protein food, seasoning, and condiment. It is the base of the much lauded Miso Soup. Miso is renowned for ‘umami’ (another word for savory) taste. Miso is widely used as seasoning for noodle, grain, bean, and vegetable dishes; in dips, spreads, sauces, glazes, and marinades; with fish, poultry, meats, and even desserts. Experiment with combining different types of EDEN Miso for variety and uniquely pleasing tastes. For many free recipes visit edenfoods.com. Authentic, traditionally fermented organic EDEN Miso soothes, strengthens, and restores.
A Principled Natural Food Company
Principles that respect and encourage life.
Principles that contribute to life’s well-being.
Commonsensical, straightforward, and forthright methods in actions with other people.
These are principles that have guided Eden Foods since 1968.
Translating macrobiotic principles into dietary suggestions points to the basic need of pure whole grain being the fulcrum of one’s balanced diet. Once that is accomplished, most everything else will take care of itself at every level; personal, mental, physical, emotional, societal, economic, political, spiritual, environmental, and interpersonal.
Improved judgment results over the long run.
A transition from commercial food to healthy food centered upon whole grain is not an easy process. It is a basic necessity to accomplish freedom, harmony, and to nourish intuition. The transition requires focused persistence. Considerable experience and knowledge about food, its uses, and benefits are available to help those who work to make the change.