Miso MAKERS
Used in everything from quick snacks to savoury/sweet desserts and in cuisines as diverse as Japanese and French, miso is a versatile seasoning paste that packs umami punch: a pleasant savoury taste. Although the miso fermentation process may sound a little unsavoury to some, the health benefits and flavoursome results are well worth it.
Fermentation occurs when microbes such as yeast, bacteria and mould are incorporated with food. This microbial transformation can drastically change the taste of the produce and allow it to be preserved for long periods of time. Pasteurisation stops the fermentation process and kills the microbes. Miso is available as a pasteurised product; however, the unpasteurised version retains the enzymes and probiotics (the beneficial microbes) needed for good gut health. Unpasteurised miso is a
