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Miso
(pronounced MEE-so) is a versatile, high-protein seasoning paste concentrate
made from soybeans, grain (rice or barley), salt and water.
Miso is one of East Asia's most important soyfood. It originated in China some 2,000 years ago and was brought to Japan during the 7th century. It combines the goodness of soybeans with a fermentation process, making miso very beneficial to us (see benefits of miso). Miso is a highly versatile seasoning and is available in a variety of flavors and colors. The color ranges from cream to deep brown, depending on the ratio of soybean to rice, the amount of salt and the length of fermentation. We feel that miso has come to the West to stay. It is fast becoming an essential element in America's evolving cuisine and for the health conscious people. It is destined to become the food of the world. |
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| Cold Mountain
Miso, made from organic whole soybeans, rice, sea salt and filtered water,
is an excellent source of protein, vitamin B-12 and other essential nutrition.
Cold Mountain Miso contains no GMOs (genetically modified organisms),
MSG, preservatives and any other artificial ingredients. |
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| Miso should
be kept refrigerated to maintain its color and taste. It can be frozen
to make it last far beyond the recommended shelf life. |
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| For our
retail products, we give it a shelf live of one year under refrigeration
from when we package them. |
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| "Genetically
Modified Organism" is any plant, animal or other living organisms that
gets genetically modified with materials from any other living organisms.
We only use "non-gmo" labeled soy beans and rice as ingredients to manufacture
our products. |
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Our Miso
is made using filtered water, organic whole soybeans, rice, sea salt and
koji starter.
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| Koji
is one of the key ingredients used in making miso. (Koji is also used
to make sake and soy sauce). Our rice koji is prepared from steamed rice
inoculated with "koji starter", consisting of spores of the mold Aspergillus
Oryzae, then incubated for about 45 hours until each kernel of rice is
covered with a bloom of fragrant white mold. The function of the mold
is to produce enzymes that will later break down the miso proteins, carbohydrates
and oil into more readily digestible nutrients. Using high-quality koji
is the secret to making good miso. |
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| Miso is
a very versatile, concentrated seasoning. A good rule of thumb is to use
10% of miso to 90% of the other key ingredient. Here is a general outline of basic things you can create using miso.
(except for 60% lower sodium "Kyoto" style Miso, which is mild enough to even use as a straight dip. For some basic recipe suggestions see Cooking) |
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