Spiral miso & sea vegetables

Miso is a fermented soybean paste made by steaming soybeans & a grain, adding a fermentation starter (Koaji) then allowing it to sit in cedar vats for 18 months to 2 years. During fermentation, complex proteins, oils & carbohydrates are broken down into readily digestible amino & fatty acids, & simple sugars. Depending on the time fermented & the grain used, the taste can vary from light & sweet to dark and rich, with each miso having a different flavour & use. Spiral misos contain living enzymes, which aids digestion & provides a nutritious balance of natural carbohydrates, protein, essential oils, vitamins & minerals.