Lohas Miso made from organic soybeans, organic sea salt, and koji (a mold starter), and often mixed with organic brown rice, organic barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzymes-rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.
Most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate digestion and energize the body.
6 month Fermented