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Japanese miso is a 3-year-old miso composition to which exceptional ingredients have been added, during fermentation: 5 Canadian seaweed (nori, seaweed, kombu, alaria and kelp), 3 organic mushrooms (shiitake , reïshi and maïtake), herbs and spices. Subtle ocean and oriental flavors.

This miso has functional qualities superior to those of other miso:

One serving provides 1/3 of the recommended daily intake of iodine. Iodine contributes to the normal functioning of the thyroid gland.

The combination of the 3 mushrooms gives it an antioxidant value 5 times greater than other misos, which are already well endowed with them.

The presence of algae over-multiplies the content of miso in chelating agents (dipicolinic acid, in particular), these compounds which promote the elimination of heavy metals and radioactive ions through normal channels.