What is Miso?
What is the right miso for me?
Why Cold Mountain Miso?
How should it be stored?
What is the shelf life?
What is GMO?
How is Cold Mountain Miso made?
What is Koji?
What can I make with Miso?

What is Miso?
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.

What is the right miso for me?
1. Choose your style. The traditional Japanese style miso is stronger and concentrated. The Mellow "Hawaiian" style miso is milder and sweeter. If you are looking out for salt content, then the 60% reduced sodium "Kyoto" style miso can be for you. (see Cold Mountain)
2. Choose darker, richer flavored miso or the lighter one.

Why Cold Mountain Miso?
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.

How should it be stored?
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.

What is the shelf life?
For our retail products, we give it a shelf live of one year under refrigeration from when we package them.

What is GMO?
"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.

How is Cold Mountain Miso made?
Our Miso is made using filtered water, organic whole soybeans, rice, sea salt and koji starter.


COLD MOUNTAIN MISO PROCESSING


What is Koji?
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.

What can I make with Miso?
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.

Soup................. 1 part Miso + 9 parts water
Dressing............. 1 part Miso + 9 parts mayonnaise
BBQ Sauce.......... 1 part Miso + 9 parts ketchup
Dip.................... 1 part Miso + 9 parts sour cream

(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)