What is Organic Miso
Sunshine Organic Miso
Miso Fact Sheet
Miso was first introduced to
Japan from China during the 600s AD. The fermentation and aging processes were
refined over several centuries as miso became an integral part of Japanese
diet. Miso is currently popular as ever with Japanese due to its health benefits
and versatility as a cooking ingredient.
Types of Miso
The flavour, colour and texture
of miso are affected by a multitude of factors during its fermentation and
aging. Consequently there are more than 1300 types of miso produced in Japan,
which range in flavour from sweet to full bodied and savoury. Traditionally,
there are three main classifications of miso based, which are based on their
Miso: fermented brown rice, soybeans
Miso: fermented rice, soybeans and salt
Miso: fermented white rice, soybeans
and salt (Higher ratio of rice)
Miso can also be made with many
other ingredients such as chick peas, fava beans, peanuts, lentils and azuki
How Miso is Made
Making miso is a long and, at
times, complex process. However, it can be broken down into three general
steps. The first step is to ferment an ingredient such as rice by growing koji
(a white fungus) on it. All ingredients are then mixed and placed in sterilized
vessels with salt sprinkled between layers. Finally, the miso is aged for up to
18 months naturally before it is jarred and refrigerated.
Prevention of gastric
disorders: Studies have shown that
the digestive enzymes in miso inhibit gastritis and gastric ulcers. Laboratory
test also indicate that daily consumption may reduce the risk of breast, colon
and liver cancer.
Blood pressure reduction: Due to miso’s high magnesium and potassium content
Slowing of aging process: Research suggests that that the antioxidant properties
of miso contribute to the long lifespans of Japanese people.
Removal of toxins: The fibre in miso cleanses the digestive tract while
miso’s microbes remove toxins and bacteria.
Cooking with Miso
Miso can be used as a main
flavour ingredient or mixed with other seasonings to create a huge variety of
recipes. It is perfect for flavouring soups, sauces, marinades, dips, salad dressings, mayonnaise etc. As miso is vegan,
gluten free and non-lactose, virtually anyone can enjoy it.
At Sunshine Organic Miso, we
offer the following varieties of miso.
1) Genmai miso (red miso) – Organic biodynamic brown rice, organic biodynamic soy bean
and Australian sea salt
2) Kome miso (red miso) – Organic biodynamic white rice, organic biodynamic soy bean
and Australian sea salt
3) White sweet miso - Organic biodynamic white rice, organic biodynamic soy bean
and Australian (low salt content)
4) Favabean brown rice miso (red miso) - Organic biodynamic brown rice, organic biodynamic
favabean and Australian sea salt.
Alternative to soybean based miso.
5) Shio Koji
(Natural and healthier salt substitute) - Organic
biodynamic white rice and Australian sea salt
6) Miso home-making kit – included
ingredients and instructions to make tasty miso from home. Only limited to winter season.
The friendly staff at Sunshine
Organic Miso are happy to provide you with recipes and cooking tips. Also, as
Sunshine Organic Miso’s proprietor Alice Lau is a qualified nutritionist and is
passionate about making organic miso.
Sunshine Organic Miso follows
the traditional Japanese method in making quality miso paste. We source the raw
ingredients from the Australia farmers who produce rice and soybeans organically,
non GMO and un-irradiated. Our miso is non-pasteurised which provides
sufficient beneficial bacteria count for gut health. We encourage miso beginner
to take a small amount of miso with morning and evening meals (e.g. 1 tsp). For
the miso frequent eater, there is no limit as how much to eat. Traditionally,
Japanese eat a bowl of miso soup with breakfast and dinner.
Phone: 0472 668 818