About this product:
Traditional Japanese miso is a fermented staple food and condiment made mostly from soya and a special koji fermentation culture.
Christopher Dawson, the founder of Clearspring, spent 18 years living in Japan where he gained expertise in miso quality. His choice of the best miso is now available in the Clearspring line. The best organically cultivated materials (whole soy beans and cereal grains) are cooked and combined with a koji culture (grains or soy beans inoculated with Aspergillus oryzae mold spores), sea salt, and water to create all traditionally fermented Japanese miso. After being organically matured for several months at room temperature in cedarwood kegs, the koji's enzymes, and naturally occurring yeasts and bacteria eventually degrade the product.