Genmai Miso 345gr One Project

It strengthens the digestive system, rich in natural probiotics, enzymes & lactobacilli, detoxifying and strengthening.
Dark Miso Rice or Kome Miso, has a rich texture and flavor. The brown rice is kneaded with the Koji fungus (aspergillus oryzae) and mixed with steamed soy beans and salt. It is placed in large casks (barrels) of cedar, where it is allowed to ferment for 1-2 years. The result is a miso, rich in enzymes and lactobacteria, detoxifying and enhancing the whole organism, feeding and supporting the intestines, from which the immune system and all organs begin.

Use: It is recommended to add it to the end of cooking and not to boil but to simmer for 2-3 minutes, in order not to neutralize the valuable microorganisms it contains.