Miso is rich in proteins and vital enzymes.The high proportion of barley, the steamed soya beans, the slow fermentation give to the barley Miso Johsen a delicate flavour, suitable for all seasons and all the specialities. It is NOT PASTEURISED and therefore maintains its freshness and its unique taste. To carry out out its properties, Miso should not be pasteurized because pasteurization inactivates the lactobacilli wasting much of its beneficial effect.