This product has a powerful flavor that combines the gentle sweetness and umami of rice koji with the unique aroma of brown rice, making it the highest quality product in Umi no Sei's miso series.
"Umi no Sei Organic Brown Rice Miso" uses only the highest quality domestic ingredients that have been certified organic by the JAS.
This organic brown rice miso meets even stricter standards than brown rice miso made with specially cultivated ingredients.
Raw materials used:
● Organic brown rice - Domestically grown brown rice grown without the use of pesticides or chemical fertilizers.
● Organic soybeans - Non-GMO, safe and secure domestic organic soybeans
● Umi no Sei (Traditional Sea Salt) - Sea salt made using traditional methods, rich in minerals
This is also a raw type of miso that has not been heat-treated.
The yeast and lactic acid bacteria that ferment miso, as well as the enzymes they produce, are still alive and are useful for maintaining good health every day.
It is made using traditional methods and ingredients including organic JAS-certified whole soybeans and brown rice, natural water from near the summit of Mt. Shiromine in Chichibu, and traditional sea salt "Umi no Sei."
The key to the flavor of miso, a high-salt seasoning, is actually salt!
Umi no Sei, a traditional sea salt containing bittern derived from seawater, gives miso a deep, mellow salty flavor.
■Natural brewing method
■No alcoholic beverages
■Uses sacred spring water and traditional sea salt "Umi no Sei"
■Long-term aging for over 1 year
■ Raw miso (unheated)
■Light reddish brown
■ Salt content: approximately 11%
■ Organic JAS certification obtained
Frequently asked questions
Q. How should I store it?
A. Avoid direct sunlight and store in a cool, dark place.
After opening, store in the refrigerator and use as soon as possible.
Even before opening, we recommend refrigerating the product during the summer or if storing it for a long period of time.
Q. What is the valve on the top of the bag for?
A. It is a valve for releasing fermentation gas.
Raw miso produces gas as it continues to ferment.
Therefore, please be careful not to lay the bag on its side.
Q. Sometimes a white powder-like substance appears on the surface. Is this ok?
A. This is caused by yeast and does not affect the quality.
This is evidence that live yeast is active.
If it bothers you, please remove it before use.
Q. Is it safe for children to eat?
A. Of course it's okay.
It is made with no additives and only safe ingredients, so it can be safely given to babies from the weaning age.
We have received feedback from many customers saying that their children love eating it.
Q. What kind of dishes can it be used in?
A. It can be used in all kinds of Japanese dishes, including miso soup, simmered dishes, stir-fries, rice dishes, and hot pots.
Surprisingly, it is also perfect as a secret ingredient in Western-style soups.
It can also be used as a miso sauce, marinade, or filling for sweets.
Recommended usage
● For daily miso soup
The gentle sweetness and umami of rice koji goes perfectly with any ingredients.
It brings out the sweetness of the vegetables, creating a cup that warms both the body and soul.
● For simmered dishes and hotpots
When combined with other Umi no Sei miso, it becomes even more delicious.
It adds a deep richness to classic simmered dishes and hotpots.
● A secret ingredient in Western-style soups
The umami and richness of Umi no Sei miso adds depth to the Western-style soup.
Please try it.
● For cooked rice
Rice cooked with Umi no Sei miso is surprisingly delicious.
It has a rich finish that is different from soy sauce in taste, aroma, and color.
● For miso sauce and marinade
This miso, simply made by diluting Umi no Sei miso with water, is actually a delicious dish.
The marinade with grated ginger has a wide range of uses and is highly recommended.
● For making sweets
The exquisite sauce is made with refined brown rice miso from the sea, sweet potato, and apple juice.
The world of sweets expands.
History of Umi no Sei Co., Ltd.
As a pioneering company in Japan's natural sea salt, we provide high-quality salt while adhering to traditional manufacturing methods.
With the enactment of the Salt Industry Modernization Temporary Measures Act in 1972, Japan's traditional salt fields were completely abolished, and the only salt available in Japan was sodium chloride refined using ion exchange membranes.
Essential nutrients that play important roles in health, such as iron, copper, manganese, chromium and zinc, have all been removed.
As a result of the activities of scholars and consumers, the Edible Salt Research Committee was formed, and a movement to revive natural salt began.
Despite being hindered by the Salt Monopoly Act, they continued to research traditional salt-making methods using sunlight and open-air pots, and eventually "Umi no Sei" was born.
In 1977, Japan's first sun-dried sea salt, "Umi no Sei Hoshishio (Blue Label)," was born on Izu Oshima, followed by the revival of the traditional sea salt, "Umi no Sei Arashio (Red Label)," in 1984, and salt production using traditional methods was revitalized.
The Salt Monopoly Law was revised in 1985 and completely abolished in 1997, allowing Umino Sei's products to be widely distributed throughout the country.
Today, we offer a wide variety of salts made using our own unique method that utilizes natural energy, and are contributing to the revival of a healthy and delicious food culture.
Umi no Sei is a pioneer in the natural salt industry, respecting the traditions nurtured by our ancestors and stubbornly preserving products that make the most of the blessings of nature.
It is an indispensable and precious company that continues to support the health and dining tables of Japanese people.
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