Organic Miso: Sweet White & Mellow Red

Miso is the miracle food of the 21st century, yet ancient in origin. A hearty, high-protein probiotic fermented soy food, miso is used in soups, sauces, and dressings. We age our miso in oak barrels and use water drawn from our deep well.  Rhapsody miso comes in two varieties: sweet white and mellow red.

Available in stores throughout New England (no online sales). Can’t find it? Ask your retailer to put in a request with their suppliers (Associated Buyers, Black River Produce, United Natural Foods, or other distributors.)

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Description

Sweet White Miso

This is a sweet-tasting, light colored miso with the lowest salt content of any of the misos. It is especially enjoyed during summertime or whenever a lighter taste is desired. Aside from soup, great for salad dressings, sauces, and marinades.

Weight: 1 lb. (454g)

Ingredients: certified organic soybeans, certified organic rice koji (rice, Aspergillus culture), unrefined sea salt, sea vegetable.

Mellow Red Miso

A miso that has a reddish color obtained by cooking the soybeans for a prolonged period of time. Slightly saltier than the Sweet White Miso, it works well in general cooking. Good for a clearer soup broth. Adds body and flavor to sauces and dressings.

Weight: 1 lb. (454g)

Ingredients: certified organic soybeans, certified organic rice koji (rice, Aspergillus culture), unrefined sea salt, sea vegetable.

Wheat-free. Gluten free. Vegan. No cholesterol. Dairy-free.

Keep refrigerated.

What is Miso

Miso is the miracle food of the 21st century, yet ancient in origin. A hearty, high protein probiotic fermented soy food, miso is used in soups, sauces, and dressings. Miso aids digestion and assimilation, reduces salt intake by adding flavor, is a key ingredient in low-fat cooking, and alkalizes and detoxifies our blood. It comes in a wide range of flavors and intensities: from sweet white miso to salty and black hacho miso.

Like all fermented soy foods, miso is completely different from its original ingredient soy. The fermentation process transforms the soy beans into a new food. We age our miso in oak barrels and use water drawn from our deep well. The Celtic sea salt we use comes from traditional salt “farmers” using  ages-old methods of harvesting and drying.

Nutrition Facts

Sweet White Miso

nutrition information for sweet white miso

Mellow Red Miso

nutrition information for sweet white miso

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