01-09-2008, 08:41 AM
Is all miso naturally raw? Or does it have to say raw on the package?
Some of my raw recipes call for miso, and I am confused.
As long as you make sure you get one that is unpasterized, and then keep it in the fridge, it will contain live enzymes, though the initial ingredient (soy, barley, rice etc) was cooked.
It's one of those items which while not being 100% raw, is only used in small quantities, contains some live enzymes, and does give a lovely flavour to dishes, so is popular with some people (rather similar in that respect nutritional yeast).
Personally I find it useful to have a jar of it in the fridge for occasional use.
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