Miso is a traditional fermented food with a history of over 1300 years. It is one of Japans most beloved and fundamental condiments, and is well known both domestically and internationally as the taste of Japan.
An old saying in Japan goes “Spend your money at the miso store rather than on a doctor” and indeed miso has been an essential health food, eaten both day and night. Soybeans, the primary ingredient of miso, are also known as “the meat of the fields” due to them being packed full of protein.
By fermenting the soybeans, their protein breaks down into the amino acids that are the basis of “umami” and becomes easily digestible. Amino acids and vitamins not normally found in soybeans are thus created, and the resulting food is highly nutritious. No other food can hope to equal the nutrition of miso.
Research in recent years has shown the potent effects of fermented foods on the body, bringing this old saying back into common knowledge.
In Japan a miso can only be declared as so if it is a semi solid containing only Salt Soya and Rice. There are other products on the market that are not truly miso due to additions of things like Riboflavin - if you want true miso ours is the number one!
salt replacement & Umami
What miso is right for you...?
Our miso is available in four primary formats, white paste, white powder, red paste, red powder.
White miso has a sweeter lighter flavour profile and suits white meats, baked goods and sweet goods more. Red miso is more rounded and deep in flavour and is more suited to richer savoury products and red meats.
Benefits of using miso
Miso offers a range of benefits to the food manufacturers including
Salt reduction, the added flavour of the glutamates in miso boost the flavour of a product to facilitate the reduction of salt.
Umami, due to its meticulous fermentation process miso is packed full of glutamates offering flavour boosting, further more as miso breaks down connective tissue this develops more glutamic acid from the protein.
Meat tenderising, as miso naturally contains amylase and protease it works on breaking down certain protein chains in meat generating a more tender cut.