Red miso gets it reddish-brown color from a longer fermentation process (up to 6 mo). It is saltier and contains more umami than its white counterpart.
Miso has been used as a flavoring ingredient for over 2,000 years in Asia and is one of the world’s most important soy food. It is a highly versatile seasoning and is available in a variety of flavors and colors. Nama or unpasteurized miso means it has not undergone heat treatment during the manufacturing process. Since pasteurization is designed to kill microbes, nama/unpasteurized miso has the best probiotic activity.
• Ingredients: Filtered Water, Organic Whole Soybeans, Cultured Rice, Sea Salt
• 2 lbs (907g)
• Manufacturer: Yamajirushi
• Country of Origin: United States
Yamajirushi company uses non-GMO ingredients and 100% Certified Organic soybeans to manufacture its products. Their miso are Kosher certified (Star K), gluten free, dairy free and contain no MSG.
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