• Fermented soy bean paste
• High in digestible amino acids
• Supports digestion

Mugi Miso is a fermented soybean paste made by steaming soybeans and barley then mixing with sea salt and allowing it to sit in cedar vats for 18 months. During fermentation, the complex proteins, oils and carbohydrates of grains and soybeans are broken down into more readily digestible amino acids, fatty acids and simple sugars. This miso is naturally fermented in cedar kegs, making them a traditional Japanese food. They also contain living enzymes, which aids digestion and provides a nutritious balance of natural carbohydrates, protein, essential oils, vitamins and minerals.