For centuries Japanese craftsmen have used natural fermentation to transform soybeans and grains into many types of miso, the rich, thick paste used for flavoring a wide variety of dishes. Though now almost extinct in Japan, these ancient practices have been in constant use since 1980 at the American Miso Company, the largest traditional miso works in the world. This traditional method results in superior quality miso. Fresh and unpasteurized, it has subtle, balanced flavors that only great care, high quality ingredients, and natural aging can produce. Our years of experience in artisanal organic miso-making make Miso Master® the finest miso in the world. Miso Master Organic Sweet White (Lower-Sodium) Miso is our sweetest, most delicate miso. This Short-Term miso has its own unique position in the miso universe; it has the least amount of salt and soybeans. Less salt means lower sodium content than other misos, so salt-conscious consumers can partake of the many health benefits of eating miso. Miso Master produces the only organic lower-sodium miso widely available in the natural food industry.
Miso Master Organic Sweet White Miso has more rice koji (grain inoculated with aspergillus spores) than soybeans in its ingredient mix because increasing the grain content makes more starch available to turn to sugar, resulting in a Short-Term miso with a rich, sweet flavor profile. Because of its increased availability of starches, decreased protein and fat content, and lower salt proportion, Miso Master Organic Sweet White Miso has the sweetest, mildest taste of all the Short-Term misos. This delicate, delicious salty-sweet taste is perfect for dips, spreads, salad dressings, and even desserts!
Short-Term Aged Misos also have their own distinctive health benefits. Perhaps because the aging time of Sweet White Miso is so short, typically 15 days, the abundant food supply of starches is not exhausted by the time the miso is packed and refrigerated. Because there is still abundant food for the lactobacillus bacteria at the end of the cycle, these bacteria are both much more numerous and more active than in Long-Term Misos. Miso Master Organic Sweet White Miso, therefore, gives a much more powerful dose of these vital probiotic bacteria essential for proper functioning of the digestive system, in many ways acting like non-dairy yogurt.
Short-Term Aged miso varieties also still have far more of the powerful anti-cancer agents isoflavone aglycones than unfermented soy products like soymilk, tofu, texturized soy protein, or most popular powdered soy supplements, even though they have far less than our Long-Term Aged Misos.
Soybeans are the main source of the potent phytoestrogens known as isoflavones which have been shown to effectively combat degenerative diseases such as cancer, heart disease, and osteoporosis. All isoflavones, however, are not created as equally potent antioxidants. The isoflavones found in soybeans and unfermented soybean products such as soymilk, tofu, soy supplement powders, soy flakes, and TVP are mainly isoflavone glucosides, which cannot be absorbed intact into the human bloodstream.
Only another isoflavone subgroup, the isoflavone aglycones -which include the famous anticancer powerhouses genistein and daidzein- can be absorbed intact into the human bloodstream. These isoflavone aglycones are found in meaningful concentrations only in fermented soybean foods such as miso, soy sauce (shoyu and tamari), tempeh, and natto. During fermentation as much as 90% of the isoflavone glucosides are converted into isoflavone aglycones.