Displaying 40 results for the search of MISO MASTER ORGANIC MISO.
Traditional
Misos These
misos are naturally aged under pressure for 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.
MISO CONNOISSEUR’S CHECKLIST
QUALITY
MISO
MASTER®
OTHERS
Certified
organic whole grains and whole beans only
YES
?
Sun-dried,
traditionally processed, imported sea salt
YES
?
Traditionally
hand made, certified organic koji
YES
?
Pure
Blue Ridge Mountain well wate
YES
?
American-made
using ancient Japanese techniques
YES
?
Slowly
ripened in giant, hand crafted cypress and redwood
vats
YES
?
Fermented
naturally without added enzyme extracts
YES
?
Long-term misos aged without temperature control
YES
?
Unpasteurized
to conserve healthful digestive microorganisms
YES
?
Produced
in a Certified Organic facility
YES
?
Stored
in a Certified Organic warehouse
YES
?
Always
refrigerated from factory to store
YES
?
Certified
Organic by Quality Assurance International
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.
