Organic Mugi Miso Paste for Health-Conscious Consumers

Eden Foods, founded in 1968, is the oldest natural food company in the United States. Its mission is the Creation and Maintenance of Purity in Food. The EDEN brand offers the authentic alternative to commercial food - the purest, best-tasting fruits, grains, beans, and vegetables on the planet, sourced from known, trusted growers.

Organic EDEN Mugi Miso is an impressively umami-delicious, live culture, unpasteurized miso made from non-GMO, organic whole soybeans and organic barley. This miso is koji-fermented in the traditional manner by a 170-year-old (since 1854) Japanese miso maker. Mugi miso is the most popular type, ideal for everyday use in any season.

As an unpasteurized miso, this is a living food with a culture of beneficial microorganisms, digestive enzymes, and protective isoflavones. Miso contains a wealth of enzymes and microorganisms that aid digestion and help build healthy intestinal flora while keeping undesirable flora in check. This high-protein nourishment is rapidly gaining recognition in the West as a protective, delicious superfood.

The traditional Japanese production process begins with steamed barley that is sprinkled with Aspergillus oryzae koji seed and incubated for two days. The koji barley is then mixed with koji-seeded, cooked whole soybeans, sea salt, and water, and allowed to ferment in vats under pressure for six months. When ready, the miso is filled into a one-way vented tub package that allows ferment gas to escape but prevents air from entering. No chemicals or untoward additives are used with the organic ingredients.

This live culture, unpasteurized miso is perfect for a variety of uses. It can be used to make delicious miso soup, as well as in bean, vegetable, and noodle soups. It also serves as an excellent seasoning in cooking, a dip for vegetables (diluted to taste), a creamy salad dressing, or a marinade. The traditional koji and microorganism culture fermentation breaks down proteins into amino acids and carbohydrates into sugars, providing 5 times the protective isoflavones compared to non-fermented soy foods.

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