Miso

Miso (pronounced MEE-so, and also known as « fermented soybean paste ») is a savory, high-protein seasoning made from legume beans (mainly soybeans), grain (usually rice, but also barley, oats, buckwheat, etc.), salt, water, Aspergillus oryzae culture (a microcospic fungus) and complementary micro-organismes.

Miso is a source of amazing health benefits that can only enhance daily nutrition. With its wide range of functional properties – its ability to positively affect one’s health – miso deserves a place in our daily cooking. It is a simple staple to use, requires no cooking and is a positive replacement to salt and to commercial beef and chicken flavored broths found on the market.

Miso can be used as a base for soups, broths, sauces, vinaigrettes, marinades, dips, as an ingredient for recipes of all kinds. It is versatile and ready to use directly in any prepared meal including as a meat substitute. It can be part of a daily diet of 2 to 3 servings per person (20 to 30 grams) that equals 2 to 3 cups of broth a day.
In addition to being an excellent soup base, miso’s rich taste and digestive properties lend themselves well to all types of recipes.

We offer you, at least, 5 varieties.

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Damari

From the outset, damari is the most ancient form of tamari (soy sauce). For more than 1,000 years master producers have reserved both for themselves and for nobility a precious liquid extracted from miso over a long period of fermentation. As the fermentation process progresses, the miso begins to produce and release, in very small quantities, the nectar that will eventually become the authentic tamari, the mother of all shoyu: damari.

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VitalKal

VitalKal, is a slightly sweet tasting, fermented organic rice with no added sugar. Following a fermentation period of 50 or more hours, the koji produced (fermented rice) is dehydrated under low heat then ground into a flour rich in enzymes (at least 65 varieties) and probiotics.

When added to various foods VitalKal has a revitalizing and alkalizing effect such as reducing body acid content and improving digestion and the absorption of nutrients.

Easy to use VitalKal can be sprinkled over breakfast cereal, added to soy, rice and almond milk products, in salads, etc. VitalKal may also be use as a ferment starter for vegan yogurts and cheeses.

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