This type of miso was reserved for the Japanese aristocracy and samurais, since white rice was the food of the upper classes. But for about a hundred years, it has become the most widely consumed type in Japan. It has a pleasant sweet taste. 80% of kome miso is made in northern Japan and the most common is salty. But it is also possible to find sweet miso, prepared without salt.
Soy, the main ingredient in kome miso, is rich in protein, but difficult to digest. In miso, soy protein breaks down into amino acids during fermentation, which not only makes it easy to digest, but also helps the digestive system and repopulates the intestinal flora.
Miso is the healthiest and easiest way to assimilate soy protein. In its manufacture, the entire soybean grain is used, including the skin. In this way, miso has the added benefit of substances such as saponin, linoleic acid and lecithin, which help to dissolve the cholesterol attached to the blood walls. Therefore, miso favors the prevention of high blood pressure, the accumulation of lipids in the plasma and strokes. It also helps to maintain the elasticity of the blood vessels.
Vitamin B2 obtained from koji promotes the reduction of oxidation in the body, while its contribution of vitamin B12 helps blood formation and reduces mental fatigue. The vitamin E in soy helps to inhibit lipid peroxidation, causing an anti-aging effect. Saponin also contributes to this, which also favors the prevention of hardening of the arteries and liver diseases. On the other hand, the enzymes of the koji seed, the ferments and the lactic acid bacteria help digestion.
Isoflavones from soy deoxidation relieve stiffness in the neck and shoulders. They also promote the prevention of breast cancer. The choline in soy helps to prevent fatty liver and aging. In the 17th century, it was discovered that pipes were cleaner of traces of nicotine if they were rinsed with miso soup and not just with hot water. It is now known that B vitamin in miso helps eliminate harmful substances in tobacco and also protects the throat.
In 1945, in Nagasaki, Japan, after the atomic bomb was dropped, Dr. Tatsuichiro Akizuki, director of the Urakami Dai-Ichi Hospital (now called St. Francis Hospital) saved many lives by eating brown rice and miso soup with seaweed. Dr. Hiromitsu Watanabe, from the Research Institute for Radiation, Biology & Medicine, Hiroshima University, extensively studied the protective effect of miso on both radiation and cancer. Other researchers have joined these studies and currently we can affirm that miso favors the discharge of radioactive substances in the body and, in addition, HEMF, the antioxidant substance of miso, favors the elimination of cancer cells caused by radioactivity.
Kome miso is made with white rice and has a pleasant sweet taste, although sea salt is also used in its preparation. Koji is first mixed with white rice and, when it has fermented, it is mixed with soybeans. The manufacturing process is divided into four steps: first is the preparation of koji, then the preparation of soybeans, the process of mixing koji with soybeans, and finally the fermentation of miso for 18 months. Soy is prepared by washing and soaking. Its size increases 2.2 times. They are then steamed, allowed to cool, and mixed with koji and sea salt. The entire mixture is then grounded up.
MIMASA's kome miso ferments following centuries-old traditional methods, in cedar barrels at room temperature. During fermentation the enzymes and bacteria of koji (Aspergillus oryzae) are activated and to prevent oxidation, heavy stones are placed on top of the barrels to crush the mixture and separate miso paste from the air and accelerate fermentation.
Only natural ingredients are used to produce MIMASA's kome miso (non-transgenic organic soy, rice, water, sea salt, potato starch and koji seed), for which no fertilizers nor other chemical products have been used. The result is a product with a unique aroma and quality, very rich in nutrients. Misos in which the fermentation process is accelerated with heat loose these nutrients. The same happens when preservatives and colorants are added. Digestive enzymes and amino acids can only be found in naturally fermented misos for at least more than a year, subject to seasonal fluctuations in temperatures.
Non-transgenic soybeans 44%, rice 36%, sea salt 16%, water 4%, koji seed (Aspergillus orizae) 0.004%, potato starch (natural preservative) 0.0039%.
NOT PASTEURIZED.
Container of 300g
