Ingredients: Soy beans (46.5%), water, brown rice (32.6%), sea salt, Koji, from organic farming.
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Miso Genmai: soy and brown rice. The fact that it improves brown rice nutrients but more complex the fermentation process. Mild flavor and pleasant.
Until recently it was very difficult to manufacture because the protective layer of brown rice made the process of fermentation and foreign originated products to be eliminated. Very refined new techniques have allowed fermentation of miso that this variety is distinguished by its great fragrance.
The word commitment means 'source of flavor'. MI is 'flavor' or 'seasoning' and OS is 'source'. Is a brown paste made from yellow soybean (or other vegetable), sea salt and, in general, a cereal. This paste is obtained through a long process of lactic acid fermentation through the action of a fungus, Aspergillus Orizae. The fermentation period ranges from 6 to 36 months.
Properties and use of miso is energizing and winter dishes with miso prevent us from the cold.
For proper metabolism: miso is rich in minerals. For digestion: miso contains living enzymes. Reduces the effects of heavy meals, clears blockages. For heart disease: the miso contains linoleic acid and lecithin which dissolves cholesterol in the blood. Prevents atherosclerosis or hipertesión. For beauty: the miso nourishes the skin and promotes cell regeneration. The hair shines with vitality. Miso should be unpasteurized and fresh when stored outside the refrigerator, because cold also destroys enzymes.