Results: Miso

The real Japanese Miso paste is created from a mixture of soybeans, sea salt, rice koji with 4-year fermented barley, 5 varieties of seaweed, 3 varieties of organic mushrooms (shiitake, maitake and reishi), herbs; and then fermented all together. The fermentation process creates enzyme-rich compounds that are effective in detoxifying and eliminating industrial pollution, radioactivity and artificial chemicals from your body. It has been used for centuries in asian cultures as a form of probiotics, to strengthen the immune system. With 10 essential amino acids, complete in proteins, rich in complex B vitamins, food/dietary, lactobacillus, antioxidants, isoflavones and dipicolinic acid, miso is strong in chelating agent found in very few food products. Have you ever tasted miso?

For more than 1,000 years master producers have reserved both for themselves and for nobility a precious liquid extracted from miso over a long period of fermentation. As the fermentation process progresses, the miso begins to produce and release, in very small quantities, the nectar that will eventually become the authentic tamari, the mother of all shoyu: miso damari.

   Requiring infinite patience, the flow of the seasons and tides and the very breathing of the miso – the ultimate living food – the damari will seep through its vessels, veins and arteries to surface and become what can be named "the blood of the miso". It is known as the most ancient form of tamari.

 Have you ever tasted a tamari made from miso?