Eden® Organic Miso in New, Reclosable, Standing Pouches

2 May 2006

Clinton, Michigan - Eden Foods has repackaged its four organic misos in New, reclosable, standing pouches. These packages provide improved convenience and ease of use in the kitchen, and much friendlier merchandising for retailers.

Delicious, traditionally crafted Eden Organic Miso comes in four varieties.

Eden Organic Genmai Miso ~ Whole Organic Soybeans, Organic Brown Rice, Sea Salt, Water, Koji (Aspergillus oryzae). Golden and mellow, an excellent all purpose miso well suited for everyday enjoyment and traditional miso soup. Aged for 18 months.

Eden Organic Mugi Miso ~ Organic Barley, Whole Organic Soybeans, Water, Sea Salt, Koji (Aspergillus oryzae). A versatile miso for any season, delicious in soups, stews, sauces, gravies, vegetable dishes, spreads, and noodle dishes. Aged for 18 months.

Eden Organic Hacho Miso ~ Whole Organic Soybeans, Water, Sea Salt, Organic Toasted Barley Flour, Koji (Aspergillus oryzae). The heartiest and most concentrated of all miso, considered one of Japan's finest culinary treasures. Ideal for winter dishes. Aged for 3 years.

Eden Organic Shiro Miso ~ Organic Rice, Whole Organic Soybeans, Water, Sea Salt, Koji (Aspergillus oryzae). The lightest, sweetest, and lowest in sodium miso, well suited for summer dishes; soup, salad dressing, dips, marinades, and with noodles. Aged for 2 months.

Eden Certified Organic Miso is traditionally made in Japan with USA family farm organically grown whole soybeans and grain, the finest sea salt, and koji (Aspergillus oryzae, a beneficial wild bacteria). Each is crafted using centuries old, traditional methods passed down from generation to generation. Whole soybeans and grain are cleaned, steamed, inoculated with koji, and mixed with sea salt. The mixture is aged in 200 year old wooden kegs weighted with large, smooth river stones allowing time, temperature, and pressure to create a marvelous food.

The thick, savory paste that is the base of miso soup, miso is a quick, densely nutritious soyfood that has been enjoyed for millennia. It is believed to have originated in China during the Chou Dynasty (722 to 481 BC). The forerunners of miso were a type of fermented meat or fish called chiang. Buddhist priests who wished to enjoy a vegetarian version of chiang began to experiment with soybeans in place of meat or fish. They introduced soy based chiang to Japan where it became known as miso. The first miso was prepared by cooking soybeans, mashing, and forming them into balls. Wild mold spores were gathered and crushed to create 'koji', a natural enzyme rich fermentation starter. The mashed soybeans were coated with koji and placed in earthenware crocks with sea salt and water and allowed to ferment. By combining soybeans with different varieties of grain and aging them for varying lengths of time, many types of miso were created.

Miso contains iron, vitamin B2, potassium, dietary fiber, protein, friendly bacteria such as lactobacillus, and proteolic enzymes. The bacteria and enzymes in miso help to promote nutrient assimilation, good digestion, and support immune system health. During fermentation and aging in the traditional miso making process, soybeans are broken down into nutrients that are easily absorbed. The soybean protein is disassembled into 18 amino acids including all the essential ones.

Enjoy Eden Organic Miso in a great variety of ways, from making traditional miso soup to using as a seasoning or condiment. Visit www.edenfoods.com/recipes for more than 800 free recipes including dozens of delicious miso creations.

Eden Organic Miso in the new improved 12.1 ounce package comes 12 to a case. Eden Organic Genmai, Hacho, and Mugi are available in 22 pound bulk kegs. Also available in bulk is Eden Natto Miso, a traditional sweet and spicy condiment made with miso, ginger, and kombu. All Eden Miso is kosher parve.