Unpasteurised Nama Miso means no heat treatment is given during manufacturing process, and since pasteurisation is designed to kill microbes, unpasteurised miso has the best probiotic activity. The Yamaki Jozo Organic Unpasteurised Brown Rice Miso is made with 100% Japan-grown, environment-consciously grown ingredients and local mountain spring water. Slowly aged following centuries-old traditional fermentation methods. A bright, flavourful miso that is particularly good used as a dip for fresh summer vegetables such as cucumbers and green peppers. Delicious stirred into steamed clams, and made into a salad dressing 1 part miso to 1 part rice vinegar to 2 parts oil. Japanese organic soy bean–based with brown rice koji and Japanese sea salt. Aged 1.5 years.