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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 fermented naturally and non-pasteurised which provides sufficient ...

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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 ingredients: Genmai Miso: fermented brown rice, soybeans and salt Kome Miso: fermented rice, soybeans and salt Shiro 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 beans.   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.   Health Benefits   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.   Facebook: Sunshineorganicmiso Phone: 0472 668 818 Email: info@sunshineorganicmiso.com  

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