Organic Rice Miso

Organic rice miso is a fermented paste made from organic rice, soybeans, salt, and a fermenting agent called koji. The ingredients are steamed, mixed, and then allowed to ferment for several months to over a year, developing its characteristic savory, umami flavor.

Miso is primarily used as a flavoring agent, adding a rich, salty, and complex umami taste to foods. It is common in Japanese cuisine, such as in miso soup, but is also used in marinades, dressings, sauces, and even baked goods to enhance savory notes.

Organic rice miso is generally recognized as safe (GRAS) by the FDA for use in food. As a fermented food, it contains probiotics which may support gut health, though research is ongoing. JECFA has evaluated miso and did not specify a numeric acceptable daily intake. Some studies suggest potential benefits of fermented foods, while others note high sodium content in miso, which aligns with general dietary advice to limit sodium intake.