122 Orana Rd
- Miso (Chickpea)
- Miso (Kome)
- Miso (Natto)
- Miso (Shiro)
Byron Bay Miso
Made in Byron Shire in the slow Traditional way our Miso is a Quality Organic Unpasteurized Superfood using local organic soybeans (or other beans), biodynamic white rice or local organic brown rice, Australian sea salt, filtered water and the Aspergillus Oryzae culture.
Fermented without plastic in ceramic crocks and covered with muslin, much care has been taken to provide the highest quality possible. The unique double fermentation process transforms the beans and grains into a potent medicine. as well as a delicious food with a range of flavours, colours, textures and aromas as varied as that of wines and cheeses.
Miso as Medicine
- high in protein containing all essential amino acids
- full of lactobacilli, digestive enzymes and other probiotics
- contains complex B vitamins, Iron, Calcium & other minerals
- contains Omega 3 essential fatty acids
- low in calories and fat while high in antioxidants
- hypo-allergenic, 80% of people allergic to soy have no
reaction to miso
Studies have shown that a daily cup of Miso Soup
- alkalizes, energizes and is a perfect coffee substitute
- enhances digestion and immune system function
- lowers blood pressure, cholesterol and heart disease
- cancels the effects of carcinogens and toxins
- reduces risk of cancer
- chelates heavy metals and radiation
- reduces chronic pain and osteoporosis
- reduces symptoms of menopause and hypertension
Important: Miso is a living food. In order to derive all of its
health benefits, Miso should not be boiled and must be
unpasteurized, organic (ie. non GMO beans) and contain no
additives or preservatives (usually found in accelerated
Use it in any soups, stews, stocks, dips, stir fries & spreads.
Dipping chilled brazil nuts in Shiro Miso is divine!
Try our Miso:
- mixed with olive oil on a cob of steamed corn.
- spread on toast with avacado or with nut butter & honey,
- as a tenderizing marinade on fish or meat
1-2 tsp Miso, 1 tsp grated fresh ginger juice, chopped Tasmanian Wakame.
Add hot water and stir.
1/2 cup Tahini, 2 Tsp Miso, 1/2 lemon juice, clove of crushed
garlic, Mix with water to desired consistency.
1 Tsp Lime/Lemon/Orange juice, 1/2 tsp Miso, 1tsp Olive oil, 1 tsp Hemp Oil
1 tsp grated ginger juice, blend together and serve
4 ripe Avacados, 2 Tsp Miso, 1 lime juice, clove of crushed
garlic, mash together and add finely chopped tomato & onion
Making the Miso:
The first ferment (aerobic):
Rice, and sometimes Barley, is steamed then cultured with Aspergillus oryzae. After inoculation, the grain is placed in stainless steel trays and kept in an incubator for two days at around 32ºC. It is then called Koji and is used to start the second fermentation
The second ferment (anaerobic):
The Koji (cultured grain) is then mixed with Sea Salt and cooked beans
(Soy and Chickpeas). The four different Miso products currently made are:
• Kome: Rice Koji with Soybeans, then 6 – 12 month fermentation.
• Shiro: As above, but shorter (2 – 3 months) ferment and different salt levels.
• Chickpea: Also Rice Koji, but inoculated onto cooked Chickpeas. Fermented 2 - 3 months.
• Natto: The Barley-based Koji culture is used on Soybeans, with added Wakame and Ginger, Tumeric, Rice malt and Apple Cider Vinegar (all organic).
The four mixes outlined above are packed into ceramic jars, which are sealed for the anaerobic fermentation to mature. These are stored in a basement room at ambient temperatures, for 2-12 months.