The history of
Miso was first introduced to Japan from China during the 600s AD.
The fermentation and aging processes were refined over several centuries as miso became an integral part of Japanese diet.
Miso is currently popular as ever with Japanese due to its health benefits and versatility as a cooking ingredient.
Miso can be used as a main flavour ingredient or mixed with
other seasonings to create a huge variety of recipes.
It is perfect for flavouring soups, sauces, marinades, dips, salad dressings, mayonnaise etc.
As miso is vegan, gluten free and non-lactose, virtually anyone can enjoy it.
The friendly staff at Sunshine Organic Miso are happy to provide you with recipes and cooking tips.
Sunshine Organic Miso’s proprietor Alice Lau is a qualified nutritionist.
She is passionate about making organic miso.
Sunshine Organic Miso follows the traditional Japanese method in making quality miso paste.
We source the raw ingredients from the Australia farmers who produce rice and soybeans organically, non GMO and un-irradiated.
Our miso is non-pasteurised which provides sufficient beneficial bacteria count for gut health.
We encourage miso beginner to take a small amount of miso with morning and evening meals (e.g. 1 tsp). For the miso frequent eater, there is no limit as how much to eat.
Traditionally, Japanese eat a bowl of miso soup with breakfast and dinner.