The power of miso
Samurai soldiers took miso to the battlefield. Miso is a wonderful Japanese fermented food that promotes bodily strength and health. Miso’s health benefits have been known and enjoyed for over 1,000 years including by the samurai who used it to sustain themselves on the battlefield.
Miso’s unique dietary properties were recognized long before the advent of nutritional science. Referred to as the "panacea" for detox, it was known for improving blood circulation
and moisturising the skin.
Our miso is active and made from non GMO, organic, 100% natural ingredients. In order to maximise its nutritional health-enhancing properties and taste, we ferment our miso following
the rhythms of nature. This means that we do not use any form of temperature control, processing at high temperatures or alcohol in the fermentation process.
Benefit of eating miso
Helps to keep the gut healthy
Reduce the risk of cancer
Keeps the skin hydrated and healthy.
Reduces the risk of lifestyle-related diseases such as diabetes, elevated cholesterol and high blood pressure
Calming effect on the mind
Helps to prevent dementia
The power of koji
Koji, Japan’s national fungus is a special edible mould and known as the king of Eastern microorganisms.
Koji serves as a basic ingredient in ferments. It is the flavour source of Japanese cuisine and has been used in Japanese cooking for centuries to make everything from miso to soy sauce, and sake to mirin.
Koji breaks down and absorbs fat. By breaking down starch into glucose and protein into amino acids it creates the highly sought umami flavour.
Three reasons to include koji in your daily diet
Koji is a source of umami
Koji is a natural preservative. It produces foods that have a long shelf life.
Koji is full of enzymes that modern diets lack.