Made with all organic, domestically sourced ingredients! Naturally brewed yeast and lactic acid bacteria live in this [raw type]! Umi no Sei Organic Brown Rice Miso, 1kg

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) - Traditionally made sea salt rich in minerals

Raw 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.

Product Features

Natural fermentation method

Alcohol-free

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 certified

Frequently asked questions

How should I store it?

Store in a cool, dark place away from direct sunlight. After opening, store in the refrigerator and use as soon as possible. We recommend storing in the refrigerator even before opening, especially in the summer or for long-term storage.

What is the valve on the top of the bag?

This valve is for releasing fermentation gas. As fermentation continues with raw miso, gas is generated. Therefore, please be careful not to lay the bag on its side.

A white powder-like substance may appear on the surface. Is this ok?

This is caused by yeast and does not affect the quality of the product. It is evidence that live yeast is active. If it bothers you, please remove it before use.

Is it safe for children to eat?

Of course it is. It is additive-free and uses only safe ingredients, so it can be safely given to babies of weaning age. Many customers have told us that their children enjoy eating it.

What kind of dishes can it be used in?

It can be used in all kinds of Japanese dishes, including miso soup, simmered dishes, stir-fries, rice dishes, and hot pots. Surprisingly, it's also perfect as a secret ingredient in Western-style soups. It can also be used as a miso sauce, marinade, or sweet filling.

Recommended usage

For your 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 marinades

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.