Aedan Foods Miso

COUNTRY MISO: (8 oz.) Ingredients: Rice Koji, Barley Koji, Soybeans, Salt, Water Our most popular miso, Aedan Country Miso is made from two kinds of koji blended with soy beans to make a rich, nutty, mild taste with a rustic warm aroma. You can enjoy the miso fresh as a veggie dip or in miso soup. 10% Sodium Fermentation Time is 6 + months

CHICKPEA MISO: (8 oz.) Ingredients: Rice Koji, Chickpeas, Salt, Water -Gluten and Soy Free This miso uses chickpeas instead of soy beans as its base. It has less salt than traditional miso. It delivers a unique wonderful sweet flavor profile, perfect for dips, spreads, salad dressings, sauces and summer soups. 9% Sodium Fermentation Time: 6 + Months

Kyoto Sweet Miso: (8oz) Ingredients: Rice Koji, Soybeans, Sat, Water (GF) Famous in the Kyoto region of Japan for generations, this miso is popular for its lightly sweet gentle flavor. A low salt content and higher rice koji to soybean ratio leads to short fermentation times of just 30 days. This Miso also has its own distinctive health benefits because the aging time is so short, thus the abundant active enzymes is not exhausted by the time the miso is packed and refrigerated. It is delicious in spreads, dips, sauces and salad dressings or for seasoning light soups. SODIUM: 5% FERMENTATION TIME: 30 Days

SAGOHACHI: Sagohachi is a pickling sauce made from amazake and salt. It is named after its ingredients and ratio of 3 parts salt, 5 parts koji, 8 parts steamed organic rice and yields a natural sweetness and soft aroma. To make your pickles, combine this sauce in a ziploc bag with your favorite chopped vegetables such as cucumbers, eggplant and carrots overnight. You can also use this sauce to pickle fish and meats. Fermentation Time: 7-10DAYS

Amazaké: Ingredient: Rice Koji, Rice, Water (Soy Free, Gluten Free) Amazaké literally means "sweet sake? and is the base for sake. But before it turns into that famous alcohol, Amazake is an all natural, low sugar sweetener that can create amazing fruit shakes or be turned into its own thick, cream, natural beverage. In fact it can be used in place of sugar in many recipes! Cooked mochi rice is combined with rice koji and left to incubate for several hours. The enzyme amylases breaks down the complex starches into easily-digestible simple sugars. To enjoy as a drink mix one part amazake concentration with two or three parts of water.