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Other Miso Recipes 
 Recipes for Sweet White Miso 
Japanese Sweet White Miso

The Japanese have long been considered the world's experts on fermentation. For the size of its population, Japan is a relatively small group of islands with virtually no grazing land. The people, especially those residing in the inland mountainous areas were compelled to find a protein source other than animals. Eons ago, a brilliant discovery was made. Inoculate a cooked grain or bean with a particular culture spore (koji), let it age for a year or two and bingo you have created the most assimiilable protein known to man. Over time this process was applied in different ways to create such superfoods as miso, shoyu, tamari, natto and amazake. The making of koji is a true art form requiring incredible skill and intuition. No one has mastered this demanding craft quite like the Japanese and thus their fermented foods are considered to be the absolute best quality produced in the world.

USES: Miso is a delicious and versatile soy food. Miso soup, sauces, baked and simmered dishes, vegetable soups, stews, salad dressings and spreads.

  • Use the Tabs below to Select your Favorite Recipe...Bon app├ętit!

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Natural Import Company

170 Chilly Bowl Road

Rutherfordton,  NC 28139