Eden Shiro Miso is the product of generations of experience and perfected techniques by a small family company that has manufactured miso on their remote, mountainous location for over 200 years. Their simple, delicious recipe has been handed down for generations. The familys dedication to quality results in an extraordinary line of koji fermented miso.

Rice is first steamed, cooled, and inoculated with koji enzymes before incubating for about 40 hours. This rice mixture is then mixed with cooked, whole non-GMO soybeans, the finest sea salt, and pure water before being left to age at natural ambient seasonal temperatures. Shiro is one of the quickest miso varieties to make, taking only a few weeks to ferment, depending upon the season.

For shiro miso, the ratio of koji to soybeans is twice as much as with other types of miso and requires a much lower amount of sea salt. The result is a protective, soy super food, containing a wealth of enzymes and micro-organisms that aid digestion and help to build healthy intestinal flora while keeping undesirable bacteria in check.

During fermentation the protein of the soybeans and grain are disassembled into amino acids, including all eight essential ones, in addition to breaking down the trypsin inhibitors in soybeans allowing for full utilization of the soy protein. Buddhist priests were largely responsible for teaching the art of making and using miso throughout Japan.

There are legends dating before Chinese influence during the mythological Age of the Gods that tell the story of a deity who transferred this art of making miso to man as a gift to assure health, happiness, and longevity. Eden Organic Shiro Misos light color, mellow sweet flavor and lower sodium content makes it the most popular type of miso in Japan.

Excellent for miso soup, sauces, seasonings, sauces, dressing, dips, and marinades. An essential part of a macrobiotic diet Japanese cuisine.