Miso has been prepared with love and crafted the same way for almost 1300 years. Cooked soybeans and grains (usually rice or barley) are mixed with salt and koji. This mixture is left to ferment in crocks for a few weeks or even 2 years to achieve full flavor. Today, we only use organic ingredients and pure spring water for traditional flavor enhanced by the finest ingredients.
Bringing you the savory taste of umami
There are five types of taste: sweetness, sourness, bitterness, saltiness, and savory, often referred to as the Japanese word umami. Umami has a savory taste characteristic of foods like broths and cooked meats. The fermented elements of miso provide the same satisfying flavor. That’s why miso is often used as a base for many vegetarian dishes.
Born and raised on a Michigan dairy farm, Rhonda began marketing and selling organic and non-GMO grains grown on small family farms. Over time, Rhonda’s customer bases stretched around the world—and she found many great foods along the way. In the meantime, Rhonda’s daughter, Lauren, earned a degree in communications at Michigan State. Off the farm and at school, Lauren realized that most people her age knew very little about nutrition, settling instead for fast and easy options.
This mother/daughter duo was inspired to share the importance of healthy food, in a simple and affordable way. Rhonda and Lauren chose some of their favorite ancient superfoods from around the globe and mixed them with fresh veggies and modern flavors to suit the American cultural palette.