Natto miso is a sweet, chunky, chutney like miso with pungent smelling and gooey soybeans fermented with the bacillus stills bacteria. Natto miso is made by fermenting a mixture of cooked soybeans, barley miso (koji), barley malt, kombu, ginger & sea salt (or shoyu).
Genmai miso is a mellow, sweet, miso paste of Non-GMO organic whole soybeans and organic brown rice traditionally aged at seasonal ambient temperatures. An all-purpose miso, great for every day use. Digestive enzymes, protective soy isoflavones, and fatty acids found in miso contribute to good health.
Awase miso is a mix of both white and red miso which makes it a versatile ingredient, suitable for all types of Japanese cooking.
Miso is a a fermented soy bean paste that provides easily digestible amino acids, fatty acids and simple sugars full of enzymes and probiotics which enhance over digestive system health
How to use: The most simple miso paste preparation is found in the classic miso soup. Hot water is used to dissolve the miso paste at the ratio of 1 tablespoon per individual serving of soup, creating a rich broth. Many ingredients can be added to the soup including seaweeds, tofu, tempeh and other super food products.