Brown Rice Miso Paste, Organic

Organic whole soybeans, organic handmade rice koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores

Brown Rice Miso Production:

This long-term aged miso uses brown rice instead of white rice. It is naturally aged without temperature control for 18 months through four seasons in giant four-tonne, handcrafted Cypress, Redwood or Fir barrels. This miso requires a prolonged aging period because soybeans are difficult to ferment due to their high protein and fat content. The aging period gives the Aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.

Brown Rice Miso Qualities:

Miso has been a staple ingredient in the Japanese diet for thousands of years. Miso is a healthy, fermented source of soy that provides a large set of available nutrients. Due to the fermentation, it is filled with beneficial, live probiotic cultures that support and balance gut bacteria.

Brown Rice Miso Aging:

Our Organic Brown Rice Miso aging time has changed from 24 months to 12 months. Due to this change you may experience a slight variation in color and flavor from previous orders.

Storage:

This product is unpasteurized and should be refrigerated upon receipt. Refrigerated shelf life is up to 18 months.

Shipping:

All miso orders under 200 pounds ship unrefrigerated; and therefore, must go out on a Monday or Tuesday to avoid extended storage periods over the weekend.

Orders over 200 pounds always ship refrigerated. Contact us for arrangements.

This long-term miso has a nutty, rich and slightly-sweet flavor profile that enhances not just Japanese dishes, but many other cuisines as well.

• Soups & Broths
• Dressings & Glazes
• Sauces & Marinades

Avoid boiling of miso in order to preserve the probiotic cultures.