Genmai Miso is a traditional Japanese fermented seasoning, consisting of soybeans, brown rice and salt, which has been aged for at least 18 months.
It has an umami taste and is the strongest flavoured of our three miso varieties. It makes delicious and nutritious soups and enhances the flavour of vegetables or meat dishes.
It is extremely versatile and can added to dips, spreads, salad dressings and pasta sauces to name but a few of its culinary uses – it can even be spread on toast or enjoyed stirred into hot water.
Miso has a number of important health benefits, including:
- High levels of antioxidants – combat aging by removing free radicals, therefore miso is thought to contribute to the long life spans of Japanese people. (Hiromichi, 1994)
- Rich source of probiotics – strengthen the immune system and remove toxins from the body. They may also increase brain activity and help prevent some neurological disorders including dementia and Parkinson’s syndrome. Please remember that probiotics are killed by high temperatures, so adding your miso paste at the end of cooking when the food has been taken of the heat will maximise its probiotic benefits.
- Full of digestive enzymes – protect the stomach from disorders such as gastritis and ulcers. Studies suggest that daily miso consumption also reduces the risk of gastric cancer.
- High Levels of magnesium and potassium – can counteract sodium ingestion, thereby reducing blood pressure and preventing strokes.
We only use Australian organically grown ingredients, which provide the best possible nutrition and tastes delicious. We also use filtered water, which has no fluoride or chloride, in our miso.
Please see Google and our Facebook page for a vast array of recipes.