IMPORTANT NOTICE: Clearspring guarantees to deliver the best quality organic miso from Japan. Miso is an authentic vegan fermented food which has been produced in Japan since the 8th century, over 1,000 tons being consumed there daily in many dishes and soups. Due to the high demand for Clearspring miso, we contract produce organic miso at several manufacturers in different regions in Japan. All our miso is made to traditional recipes with the best possible organic ingredients but since miso is a live product the taste, colour and consistency will vary slightly depending on the region and the season. The lighter coloured miso often comes from the southern region, where due to the warmer climate the required maturity time is shorter than in the northern region which typically make darker miso. Occasionally however the miso may continue to naturally ferment in the jar and as a result the colour of the miso will gradually darken over time. This continuing maturation may also cause the lid to bulge but rest assured that the product is still delicious and safe to consume. To slow down this fermentation, simply keep the product refrigerated. This robust miso, Genmai Miso in Japanese, has been developed for maximum nutrition. Since it is made using whole soya beans and brown rice, it has a very wholefood nutritional profile. Depending on the region and climate where the miso is made, the skill and experience of the brewmaster judges when the miso has reached its optimum maturity. This can vary from 6 months during a hot summer period in certain prefecture to 18 months in colder regions. Enjoy this hearty miso year-round in sauces, spreads, baked dishes, soups and stews. What is miso? Barley Miso ProductionMiso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture. During the 18 years Clearspring's founder Christopher Dawson lived in Japan he became an expert on miso quality, and the Clearspring range is his selection of the finest traditionally made Japanese miso. All traditionally fermented Japanese miso is prepared by cooking the finest organically grown ingredients (whole soya beans and cereal grains) and combining them with a koji culture (grains or soya beans inoculated with Aspergillus oryzae mould spores) sea salt and water. Then naturally aged in cedarwood kegs over many months at ambient temperature the enzymes from the koji, along with naturally occurring yeasts and bacteria, gradually break down the complex grains and beans into readily digestible amino acids, fatty acids and simple sugars. The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste.