BEST QUALITY ORGANIC MISO: This robust miso, Genmai Miso in Japanese, has been developed for maximum nutrition. Since it is made using whole soya beans and brown rice, it has a very wholefood nutritional profile. Depending on the region and climate where the miso is made, the skill and experience of the brewmaster judges when the miso has reached its optimum maturity. This can vary from 6 months during a hot summer period in certain prefecture to 18 months in colder regions. Enjoy this hearty miso year-round in sauces, spreads, baked dishes, soups and stews.
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|Typical values g per 100g|
|Energy||662 kJ/158 kcal|
|of which saturates||1.2g|
|of which sugars||7g|
Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or refrigerator.
Always read the label
Whole soybeans (47%)*, cultured brown rice (33%)*, sea salt, water. *organically grown
For allergens, see ingredients in bold.
We go to great efforts to ensure that the information on this page is accurate at the time that the page was last edited. As we are constantly reviewing and developing our products to meet our consumer needs, consumers, particularly those that suffer from allergies and intolerances, should always check product labelling, warnings, and directions provided with the product that is delivered, prior to use or consumption.