Genmai Miso is a fermented soybean paste made by steaming soybeans and brown rice and allowing it to sit in cedar vats for 18 months to 2 years. During fermentation, the complex proteins, oils and carbohydrates of grains and soybeans are broken down into more readily digestible amino acids, fatty acids and simple sugars. It also contains living enzymes, which aids digestion and provides a nutritious balance of natural carbohydrates, protein, essential oils, vitamins and minerals.
Ingredients: Soybeans 46%, Brown Rice 36%, Sea Salt, Water, Koji (Aspergillus Oryzae)
Country of Origin: Japan