Made from barley and soybeans, mugi miso usually has a longer fermentation process than most white miso. It has a strong barley aroma, but is still milder and slightly sweet in flavor.
Because miso is fermented and contains live active cultures, it’s a great source of probiotics, especially for those with lactose intolerance or a sensitivity to dairy products like kefir, yogurt and cultured cheeses.
The probiotics found in fermented foods boost the beneficial bacteria in the gut, increasing immunity and improving digestion. Eating miso in its most powerful, healing form — miso soup — is an easy way to improve digestion. The powerful probiotics found in it help combat digestive issues caused by an imbalance in gut bacteria, including constipation, diarrhea, gas, bloating and irritable bowel syndrome (IBS). Probiotics are even beneficial for people suffering from serious conditions like food allergies, ulcerative colitis and leaky gut syndrome.
Although it is high in salt (sodium), it’s been linked to the prevention of high blood pressure according to both epidemiological and experimental evidence.
Thanks to its content of immune-enhancing probiotics, vitamins, minerals and antioxidants, it’s not surprising that miso has been linked to natural cancer prevention.
Like other probiotic foods such as sauerkraut, kimchi and kombucha, miso helps to activate specific enzymes found in beans and grains that allow you to absorb the available nutrients that they provide. These include copper, manganese, B vitamins, vitamin K and phosphorus.
Whole Soybean, barley, water, sea salt, Koji spores (Aspergillus oryzae).