Genmai miso is a savoury paste made from soya beans and brown rice.
As a rich seasoning base fermented using traditional methods and craftsmanship.
Miso genmai is a fermented food and like sauerkraut, kefir, kimchi and kombucha support most people’s gut flora. Also known both as our biome and micro-biota, the complex chemicals formed when foods are fermented feed our biome. They in turn process these chemicals into B vitamins and vitamin K.
Made with organic rice and soya beans Sanchi’s Genmai miso is slightly sweeter than Mugi miso which is nuttier. Its nourishing qualities as a stock are not to be missed out on when cooking soups, stews, and casseroles! It can also be added to a salad dressing when you’d like a salty punch to your foods.
Great for dips, spreads, and sauces. Genmai Miso has a rich flavour, and the rice gives it a slightly sweet taste. Ideal for general use.
- Very concentrated and economical to use
- Produced by live enzymatic fermentation
- Contains an abundance of easily assimilable wholefood nutrition
- Vegetarian
- Vegan
Ingredients
Organic Soya Beans (43%), Organic Brown rice (32%), Sea Salt, and Water.
Allergy advice: contains soya
