Organic 300g Brown Rice Miso - Unpasteurised - Clearspring This robust miso, also known as Genmai Miso, is made using traditional methods and is fully aged in cedarwood kegs. It is made with more soya beans than most brown rice misos and therefore it must be aged for 2-3 years. It has a similar property to Barley Miso but with a slightly sweeter taste. Enjoy this hearty miso year-round in sauces, spreads, baked dishes, soups and stews. Miso is a traditional Japanese staple food and seasoning. During the 18 years he lived in Japan, Clearspring's founder Christopher Dawson became an expert on miso quality and the Clearspring range is his selection of the finest traditionally fermented Japanese miso. They are prepared using the finest organically grown ingredients: whole soya beans, cereal grains, a koji culture and sea salt. Naturally aged in cedarwood kegs over many months at ambient temperature, the slow fermentation results in a seasoning with rich and complex flavours and an abundance of umami, the fifth taste. Miso is typically salty but its flavour and aroma depend on various factors such as ingredients, fermentation and the length of the ageing process. Other important variables that contribute to the flavour of a particular miso include temperature, duration of fermentation, salt content and the variety of koji. These different ingredients and variables result in miso which may be described as salty, sweet, earthy, fruity and savoury. The most common types are white miso traditionally consumed in the western part of Japan including Kyoto, while the eastern regions including Tokyo tend to prefer red miso. Whole soya beans* (46%), cultured brown rice* (33%), sea salt, water. *Organically grown.
Organic Brown Rice Miso - Unpasteurised