Eden Foods Organic Barley & Brown Rice Miso Description
Impressively umami delicious, this live culture unpasteurized miso is the result of koji fermented non-GMO organic soybeans, organic barley, and organic brown rice by a 170- year-old Japanese miso maker (since 1854). It is one of today’s most popular misos, excellent for year-round, everyday use. An abundance of beneficial bacteria, enzymes, protective isoflavones, easy to assimilate protein, essential fatty acids, vitamins, and minerals create a potent food for the maintenance and recovery of good health. It is easy to use from a resealable cube pack with a new one-way valve.
Organic Eden Barley & Brown Rice Miso (mugi & genmai misos) is non-GMO whole soybean, barley, and short grain brown rice, koji fermented the ancient way by miso masters. Fermentation breaks down soy’s proteins into amino acids and its starches into simple sugars; predigested, easy to assimilate, nutrient-dense food. Miso of this nature is five times higher in protective isoflavones than other soyfoods.
Organic Eden Barley & Brown Rice Miso carries forward generations of perfected miso making skill at a family company that has made miso through eight generations. The maker’s dedication to superlative miso provides us a patiently crafted, pleasing superfood that rejuvenates and sustains health.
Directions
Refrigerate after opening.
Free Of
GMOs, fat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (6 g)
Servings per Container: About 58
| Amount Per Serving | % Daily Value |
|
| Calories | 10 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 250 mg | 11% |
|
| Total Carbohydrate | 1 g | 0% |
|
| Fiber | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 1 g | 2% |
|
| Vitamin D | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
| Potassium | | 0% |
|
Other Ingredients: Organic whole soybeans, organic barley, sea salt, organic brown rice, water, koji.
Product of Japan.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Sweet Potato Sheet Pan Dinner With Miso Dressing
[vc_row][vc_column][vc_column_text]Busy weeknights just got a whole lot tastier with this vibrant sheet pan dinner. Cubes of sweet potato roast alongside cauliflower, chickpeas and red onion, all crisped to perfection in the oven. Served over a bed of quinoa or rice and finished with creamy avocado, crunchy almonds and a peppery handful of arugula, every bite balances hearty comfort with fresh, bright flavor. A drizzle of tangy-sweet miso dressing ties it all together, making this 40-minute meal one you’ll want on repeat.

Sweet Potato Sheet Pan Dinner
Sweet Potatoes
- 1 medium sweet potato (diced into ½-inch cubes)
- 1/3 cauliflower (broken into small florets (~¾ inch))
- 2 Tbsp. extra virgin olive oil
- 1 tsp. cumin powder
- 1 tsp. smoked paprika
- 3/4 tsp. salt
Chickpeas
- 1 15 oz. can chickpeas
- 1 Tbsp. extra virgin olive oil
- 1 tsp. smoked paprika
- 1/2 tsp. salt
Red Onion
- 1 medium red onion (diced into ½-inch pieces)
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. cumin powder
- 1/2 tsp. salt
Arugula
- 2 cups arugula
- 1/4 cup roasted almonds (chopped)
- 1 –2 cups cooked quinoa and/or rice (or a mix of both)
- 1 avocado (diced)
Optional: Juice of ½ lime for serving
Optional: Fresh basil leaves for serving
Miso dressing
- 2 Tbsp. tamari soy sauce
- 1 to 1½ Tbsp. vinegar
- 2 tsp. miso
- 2 - 3 tsp. maple syrup
- 1/4 tsp. grated ginger
- Preheat the oven to 400 degrees F.
- In large bowl, toss sweet potato and cauliflower with oil, cumin, smoked paprika and salt. Spread on a large baking sheet.
- In separate bowl, toss cooked chickpeas with oil, smoked paprika and salt. Add to the same sheet pan, keeping them separate if possible, and place in the oven.
- Set a timer for 10 minutes.
- Meanwhile, toss diced red onion with oil, cumin and salt. When timer goes off, push sweet potatoes, cauliflower and chickpeas aside to create space, then add onion. Continue roasting for another 15 minutes or until everything is golden and slightly crispy.
- While vegetables roast, whisk together all miso dressing ingredients in small bowl until smooth.
- Serve roasted vegetables over quinoa and/or rice. Top with arugula, avocado and chopped almonds.
- Drizzle with miso dressing and finish with a squeeze of lime, if desired.
Grab these ingredients and more for weeknight meals at Vitacost.

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