Brown rice miso (genmai) is a newer innovation in the very traditional art of Japanese miso. Unlike traditional white or red miso, genmai miso is made with unpolished brown rice through a complicated process. Because of this, genmai miso is actually quite rare to find. Better get your hands on this now before it runs out! Genmai miso can be used in similar ways as red (aka) miso although it has quite a different flavour profile, with nutty and intense flavours. Funny enough, genmai miso is actually more popular outside of Japan then it is locally because it’s taste matches well the Western palate.
Miso – also called the “brown butter of Japan”, is a traditional preparation of soy and rice and a special fermentation culture: the koji mushroom. Miso paste has many uses in Asian and macrobiotic cuisine, above all as a seasoning, for dressings, sauces and marinades. And of course also as a base for soups and broths, as in miso soup. It provides plenty of vegan proteins and the fermentation process produces lactic acid bacteria and enzymes that support and stimulate digestion. The Fairment miso are unpasteurised and therefore 100% alive.