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 Miso is necessary for the Japanese diet. However, the miso making process is not widely known. Even though soybeans and salt are generally known as the main ingredients of miso, no one thinks of microorganism being at work in miso Koji made from rice and koji-bacteria first gets mixed with soybeans and salt to make miso. Then, the slow miso maturation process produces that exquisite color, aroma, and taste. Soybeans・rice・salt are given by nature, and the work of koji-bacteria, natural yeast, and lactic acid bacteria together make miso to be very rich in nutrients. |
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Since long time ago, miso has been made without additives or preservatives. However, in order to make miso pleasant to the eye, to improve the shelf life, and to make cooking easier, dashi seasoning agents have been adopted to it. As Hikari Miso believes in the power of nature and microorganism, we have produced "All Natural" Miso, in search of genuine flavor and safety in miso. We have not used anything else but soybeans, rice, salt, and water as ingredients for this miso. Regular miso has distilled spirits (Alcohol) to improve shelf life normally, however this miso does not have it. As we searched for the ultimate safety in food, we have reached to the "All Natural" Miso. In order to guarantee its quality, we have brought together all the miso-making techniques, that we have been nurturing for many years, and have fully enforced its quality management. As a result, we are able to keep the high quality, even though it is "All Natural" Miso. |
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