Miso soup is one of the great gifts from the food gods. It soothes an upset stomach and plays a key role in digestive health with its wealth of probiotic enzymes that perk up intestinal flora. But all miso is not created equal – you need the fresh, unpasteurized stuff to reap the bacterial benefits – and all miso most certainly does not taste the same. South River is top of the line in terms of both flavor and nutrition. It’s made in the centuries-old Japanese tradition, by hand in wooden vats. The only nontraditional aspect of the process is that it takes place on a New England farm and is produced by a U.S. couple well-schooled in traditional macrobiotic practices. Available in a variety of flavors, from sweet to savory, thanks to a range of different grains, beans and vintages.
By Experience Life Community Manager