The golden paste Shiro Miso is the sweetest, lightest, youngest miso, and is extremely popular in Japan. It has half the salt of other misos and is also called 'sweet white' or 'kyoto-style' miso. It's ideal for warm weather as a seasoning, a dip, in soups and dressings, as a marinade, or spread on potatoes, sweet corn and bread. Miso-Tahini is a supreme bread spread. Digestive enzymes, protective isoflavones, and fatty acids in miso contribute to good health. Easy to use in a resealable standing pouch.
Miso is rapidly gaining recognition in the West as a protective, delicious super food. Miso contains a wealth of enzymes and microorganisms that aid in digestion and help to build healthy intestinal flora while keeping undesirable flora in check. During fermentation the protein of the soybeans and grain are disassembled into amino acids, including all eight essential ones. The enzymes in miso aid in the digestion of protein and starches in grains, beans, and vegetables, amking it an essential addition to a veterinarian or mostly vegetarian way of eating. Fermentation breaks down the trypsin inhibitors in soybeans allowing for full utilization of the soy protein.
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