Organic Japanese Chickpea Miso (Unpasteurised) (2024)

FAQs

Is all miso unpasteurized? ›

Pasteurized or not is depends on the products. For instance, our Hikari Organic Red Type Miso is unpasteurized. Our Hikari Organic White Type Miso is pasteurized.

Just like soybean miso, chickpea miso is fermented. That means it contains all the gut-healthy probiotics that naturally occur in fermented foods.

Our unpasteurized miso is a living fermented probiotic food. Use miso paste for soup, or add as an ingredient to stews, glazes, salad dressings, marinades, baked goods and desserts. Enhances savory flavor and adds contrast to sweets.

Great Eastern Sun's products are naturally fermented and unpasteurized, making them a great choice for consumers looking for traditional soy foods.

The good lactobacillus bacteria grow rapidly in miso once the fermentation process begins. Remember though: once miso is pasteurized, those good bugs are dead bugs! Pasteurization kills microbes, good and bad, so to get the probiotic benefit choose the refrigerated, unpasteurized version.

Some Western companies produce a pasteurized miso that contains preservatives. Traditionally produced miso is unpasteurized and is aged over many months; it also has a better flavor and is widely available.

Hikari Miso, Organic Miso Mild Sodium Miso

This product is even healthier than others as it has less sodium. It is also the traditional Shinshu-style made from organic rice and soybeans, and has a yellow color. The high koji ratio creates a mild and sweet taste.

Avoid high heat when cooking with it, as it will kill off the good bacteria. When making miso soup, turn off the heat and dissolve (using a muddler like this will help avoid clumps). Rather than making a big batch of miso soup and repeatedly reheating the pot, prepare it for each meal.

Miso soup is low calorie, low fat, and high in nutrient content, so it is safe to eat daily. However, it does have a high salt content. So, those on blood thinning medication or who have heart problems (including high blood pressure and heart disease) may want to limit their consumption of miso soup.

Does unpasteurised Miso need to be refrigerated? The short answer is yes, we recommend you keep your miso in the fridge to stop the fermentation process.

Is unpasteurised miso safe? ›

Miso is a live product and ongoing fermentation may cause the lid to bulge. It will still be safe to consume. Harmless white yeasts may develop from exposure to air.

The aromatic qualities of miso – as well as some of the nutritional benefits – are damaged when boiled. This is why miso is traditionally stirred in at the final stage of cooking, either over a gentle simmer or heat with turned off.

The more plants you eat the healthier your microbiome is. And that's really important when it comes to your immune system, mood, brain health, hormones and more. This healing chickpea miso soup recipe is delicious, healthy, and nourishing for you and your gut microbiome.

You should avoid miso soup if you have a soy allergy. Most miso paste—the main ingredient in miso soup—is gluten free because the koji used is made with rice. But some miso paste, such as mugi miso, uses koji made with barley. And some packaged miso soup may also contain wheat gluten to give it body.

Read the label.

If the word “pasteurized” does not appear on a product's label, it may contain raw milk. Don't hesitate to ask your grocer or health food store clerk whether milk or cream has been pasteurized, especially milk or milk products sold in refrigerated cases.

For the greatest benefits, make sure you go for Miso Tasty's unpasteurised miso, as the pasteurised versions are heat-treated and will contain only minimal – if any – beneficial bacteria.

If you regularly consume foods containing soy, speak with your doctor about how much is safe for you to eat during pregnancy. You may eat all types of soy, but fermented varieties (like tempeh, miso, etc.) may be more easily digested, according to a 2019 research review.

Can you eat miso paste raw? Grab a spoon and dig in – you CAN eat your miso paste raw! I often recommend this to people when they are trying a new variety or are considering which variety to use in a recipe. It's a great way to discover the unique taste of miso and how each variety differs in flavor.