Traditional Misos These misos are naturally aged under pressure for up to two years in giant four-ton cypress, redwood, or fir vats. These vats are hand crafted especially for us by the Arrow Tank Company, the only remaining traditional barrel maker in the United States. At the American Miso Company we follow macrobiotic theory, traditionally processing all of our misos using only certified organic whole beans and grains, Blue Ridge mountain well water, hand-made organic koji, and sun-dried Atlantic and SI Mexican sea salt. Our competitors deliver price; we deliver quality.
Mellow Misos Mellow misos contain less salt and soybeans and more rice or barley koji than our traditional misos. Since salt retards bacterial action, reducing salt content in these misos speeds up fermentation. When the aspergillus mold and the lactobacillus bacteria act on the grain, more starch turns to complex sugars in a much shorter time, creating a milder miso just right for lighter soups, sauces, and dressings.
Sweet Misos We use even less salt and soybeans and even more rice or barley koji in our sweet misos than in our mellow misos. Since soybeans contain a lot of protein, which is difficult to break down, reducing the soybean content of these misos speeds up the fermentation process. When the aspergillus mold and lactobacillus bacteria act upon the increased grain content of these misos, there is even more starch to turn to complex sugars. In order to maintain an even flow of consistent product during speedy fermentation in summer and slow fermentation in winter, we age our mellow and sweet misos in temperature-controlled rooms at 68 degrees. Sweet misos are our most delicate misos, perfect for scrumptious salad dressings, dips, and spreads.
