An earthy, aged, fermented food dating back at least 2500 years to ancient China, miso (chiang in Chinese) originated from a culture whose world view revered food as medicine. Despite its Oriental origin, miso is now widely available in much of the world. It is a relatively inexpensive condiment—a food that gently and effectively restores dynamic digestion and assimilation. A morning bowl of miso soup—mild, gentle, unassuming—stimulates your appetite for the day’s adventures and strengthens you from the inside.

Food for the Ages

Miso fermentation is alchemy working its miracle with microscopic bacteria, yeasts, molds and enzymes on our daily food: grains, beans and salt. It is very similar to the miracle that transpires within our intestines where, with the help of friendly intestinal flora, we transmute food into blood via the hair-like villi on our intestinal walls.

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