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Organic Miso Master Miso

Photo by John & Jan Belleme

Miso Master® Miso

Miso MasterFor centuries Japanese craftsmen have used natural fermentation to transform soybeans and grains into many types of miso, the rich, thick paste used for flavoring a wide variety of dishes. Though now almost extinct in Japan, these ancient practices have been in constant use for more
than 27 years at the American Miso Company, the
largest traditional miso  works in the world. This traditional method results in superior quality miso.
Fresh and unpasteurized, it has subtle, balanced
flavors that only great care, high quality ingredients,
and natural aging can produce. Their  years of
experience in artisanal organic miso-making make
Miso Master® the finest miso in the world.

Miso Master American-Made American Miso

Miso Master Miso is available in three varieties: Traditional “Long-Term” miso which are aged for up to two years, Mellow miso or “Short-Term” miso and Sweet Misos. Each variety has its place in a healthy diet from everyday miso soup with your favorite land and sea vegetables to sauces, dressings for salads and spreads for crackers and bread.

For more fascinating history, health info and delightful culinary and traditional medicinal uses of miso ~ check out The Miso Book by Jan & John Belleme.

Long Term Miso

Long-Term and are made the traditional centuries-old way. They are aged naturally without temperature control for up to two years in giant four-ton cypress, redwood, or fir vats. We use only the finest certified organic ingredients, producing dark, rich misos that give a wonderful flavor to soups and stews. 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 sea salt.

MISO MASTER® Organic, Kosher Traditional Country Barley Miso

Miso Master Country Barley MisoFor centuries Japanese craftsmen have used natural fermentation to transform soybeans and grains into many types of miso, the rich, thick paste used for flavoring a wide variety of dishes. Though now almost extinct in Japan, these ancient practices have been in constant use for more than 27 years at the American Miso Company, the largest traditional miso  works in the world. This traditional method results in superior quality miso. Fresh and unpasteurized, it has subtle, balanced flavors that only great care, high quality ingredients, and natural aging can produce. Our years of experience in artisanal organic miso-making make Miso Master® the finest miso in the world.
Miso Master Organic Traditional Country Barley Miso is considered a Long-Term miso. It is aged naturally without temperature control for 18 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean con­tent in relation to the barley koji (grain inoculated with aspergillus spores). Because soy­beans are much more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.

Long-Term aged misos also have a higher salt content which retards the fermentation so that the process moves gradually. Miso Master Organic Traditional Country Barley Mi­so has a complex flavor profile that is salty, savory, and mildly sweet. These long-term mi­sos are the cask-aged Bordeaux Wines of miso. But the story does not end with just a rich taste,for these misos have their own special health benefits.

Soybeans are the main source of the potent phytoestrogens known as isoflavones which have been shown to effectively combat degenerative diseases such as cancer, heart disease, and osteoporosis. All isoflavones, however, are not created as equally po­tent antioxidants. The isoflavones found in soybeans and unfermented soybean prod­ucts such as soymilk, tofu, soy supplement powders, soy flakes, and TVP are mainly iso-flavone glucosides, which cannot be absorbed intact into the human bloodstream.

Only another isoflavone subgroup, the isoflavone aglycones- which include the famous anticancer powerhouses geninstein and diadzein- can be absorbed intact into the hu­man bloodstream. These isoflavone aglycones are found in meaningful concentra­tions only in fermented soybean foods such as miso, soy sauce (shoyu and tamari), tempeh, and natto. During fermentation as much as 90% of the isoflavone glucosides are converted into isoflavone aglycones. Long-Term Aged Misos also contain melanoidins, another powerful antioxidant group.These melanoidins are the pigments that give Long-Term Aged Misos their dark colors.

Ingredients: Organic Whole Soybeans, Organic Handmade Barley Koji, Sun-Dried Sea Salt, Blue Ridge Mountain Well Water, Koji Spores. Aged a minimum of 18 months.
Unpasturized

Miso Master American-Made Organic Miso
USDA Organic
AKC

Mellow Miso

Short-Term Misos, often called 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, allowing the aspergillus mold to move quickly through the abundant starches in rice or barley transforming them into simple sugars. When the aspergillus mold and the lactobacillus bacteria act on the grain, more starch turns to sugars in a much shorter time, creating a milder miso just right for lighter soups, sauces, and dressings.

MISO MASTER® Organic
Mellow Barley Miso


Miso Master Mellow Barley MisoMiso Master Organic Mellow Barley Miso is considered a Short-Term miso.  It has less salt and soybeans than traditional misos in relation to the barley koji (grain innoculated with aspergillus spores). Since the high-carbohydrate grains ferment more easily than the  high protein/fat soybeans, less time is required to completely break down the complex protein and fat molecules into their more digestible constituents.

Reducing the salt also speeds up fermentation, while increasing the grain content makes more starch available to turn to sugar. The combination produces a milder miso. Naturally fermented for 2 to 4 months without temperature control, it has a bright, tangy flavor that is perfect for warm-weather cooking!
Since the mold spores used in inoculating the koji are from the aspergillus family, the same family of mold spores used to produce penicillin, every bowl of Miso Master Organic Mellow Barley Miso soup has a gentle dose of natural antibiotics. The bacteria that continue the fermentation are none other than our old friend lactobacillus, the same powerful digestive probiotic bacteria found in yogurt !

 Soybeans are the main source of the potent phytoestrogens known as isoflavones which have been shown to effectively combat degenerative diseases such as cancer, heart disease, and osteoporosis. All isoflavones, however, are not created as equally po­tent antioxidants. The isoflavones found in soybeans and unfermented soybean prod­ucts such as soymilk, tofu, soy supplement powders, soy flakes, and TVP are mainly iso-flavone glucosides, which cannot be absorbed intact into the human bloodstream.

Only another isoflavone subgroup, the isoflavone aglycones- which include the famous anticancer powerhouses geninstein and diadzein- can be absorbed intact into the hu­man bloodstream. These isoflavone aglycones are found in meaningful concentra­tions only in fermented soybean foods such as miso, soy sauce (shoyu and tamari), tempeh, and natto. During fermentation as much as 90% of the isoflavone glucosides are converted into isoflavone aglycones.

Ingredients: Organic Whole Soybeans, Organic Handmade Rice Koji, Sun-Dried Sea Salt, Blue Ridge Mountain Well Water, Koji Spores. Aged 2 - 4 months.
Unpasturized

Miso Master American-Made Organic Miso

Purchase Miso Master®
American-Made, Organic Miso
at Natural Lifestyle Online Market here >

The Miso Book by Jan & John Belleme

The MISO BOOK
the Art of Cooking with Miso

John & Jan Belleme
A comprehensive guide to this most delicious and healthy food from miso basics to an extensive recipes in which miso is used in dips, spreads, soups, stews, vegetable dishes and more. A powerful chapter “ Miso Medicine” details this superfood’s healing properties and its role in maintaining good health. There’s even easy directions for making your own home made miso! The Belleme’s studied miso making in Japan with the Onozaki family and co-founded the American Miso Company. 182 pages
Buy here >

 

Sweet Miso

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..

MISO MASTER® Organic
Sweet White Miso


Miso-Master-Sweet-White-Miso-1lbFor centuries Japanese craftsmen have used natural fermentation to transform soybeans and grains into many types of miso, the rich, thick paste used for flavoring a wide variety of dishes. Though now almost extinct in Japan , these ancient practices have been in constant use for more than 27 years at the American Miso Company, the largest traditional miso works in the world. This traditional method results in superior quality miso. Fresh and unpasteurized, it has subtle, balanced flavors that only great care, high quality ingredients, and natural aging can produce. Our years of experience in artisanal organic miso-making make Miso Master® the finest miso in the world.
Miso Master Organic Sweet White (Lower-Sodium) Miso is our sweetest, most delicate miso. This Short-Term miso has its own unique position in the miso universe; it has the least amount of salt and soybeans. Less salt means lower sodium content than other misos, so salt-conscious consumers can partake of the many health benefits of eating miso.  Miso Master produces the only organic lower-sodium miso widely available in the natural food industry.

Miso Master Organic Sweet White Miso has more rice koji (grain innoculated with aspergillus spores) than soybeans in its ingredient mix because increasing the grain content makes more starch available to turn to sugar, resulting in a Short-Term miso with a rich, sweet flavor profile. Because of its increased availability of starches, decreased protein and fat content, and lower salt proportion, Miso Master Organic Sweet White Miso has the sweetest, mildest taste of all the Short-Term misos. This delicate, delicious salty-sweet taste is perfect for dips, spreads, salad dressings, and even desserts!

Short-Term Aged Misos also have their own distinctive health benefits. Perhaps because the aging time of Sweet White Miso is so short, typically 60 days or less, the abundant food supply of starches is not exhausted by the time the miso is packed and refrigerated. Because there is still abundant food for the lactobacillus bacteria at the end of the cycle, these bacteria are both much more numerous and more active than in Long-Term Misos. Miso Master Organic Sweet White Miso, therefore, gives a much more powerful dose of these vital probiotic bacteria essential for proper functioning of the digestive system, in many ways acting like non-dairy yogurt.

Short-Term Aged miso varieties also still have far more of the powerful anti-cancer agents isoflavone aglycones than unfermented soy products like soymilk, tofu, texturized soy protein, or most popular powdered soy supplements, even though they have far less than our Long-Term Aged Misos.

Soybeans are the main source of the potent phytoestrogens known as isoflavones which have been shown to effectively combat degenerative diseases such as cancer, heart disease, and osteoporosis. All isoflavones, however, are not created as equally potent antioxidants. The isoflavones found in soybeans and unfermented soybean products such as soymilk, tofu, soy supplement powders, soy flakes, and TVP are mainly isoflavone glucosides, which cannot be absorbed intact into the human bloodstream.

Only another isoflavone subgroup, the isoflavone aglycones- which include the famous anticancer powerhouses geninstein and diadzein- can be absorbed intact into the human bloodstream. These isoflavone aglycones are found in meaningful concentrations only in fermented soybean foods such as miso, soy sauce (shoyu and tamari), tempeh, and natto. During fermentation as much as 90% of the isoflavone glucosides are converted into isoflavone aglycones.

Ingredients: Organic Whole Soybeans, Organic Handmade Rice Koji, Sun-Dried Sea Salt, Blue Ridge Mountain Well Water, Koji Spores.
Aged 1 - 2 months. Unpasturized

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