有机大豆味增（胚芽米）

Probiotic Living Food | Germ Rice Nutrient Density | Traditional Umami Depth

Elevate your culinary wellness with Ho I Fa Organic Soy Bean Miso, a premium fermented paste that blends traditional Japanese craftsmanship with enhanced nutritional profiles. This unique variety features Germ Rice (Embryo Rice), which retains the nutrient-rich "heart" of the grain often lost in polished white rice. For health-conscious families in Singapore, this miso offers a savory, "fifth-taste" (umami) depth that transforms simple soups and marinades into probiotic-rich tonics. Its natural fermentation process not only creates a complex flavor but also makes it an essential staple for supporting gut harmony and immune resilience.

Our "Clean Label" commitment ensures a product of absolute purity. This miso is Certified Organic and is strictly free from artificial preservatives, synthetic colorings, and chemical flavor enhancers like MSG. We follow a slow, natural fermentation process without the use of chemical accelerators. By choosing Ho I Fa, you are opting for a non-GMO, vegan-friendly superfood that respects the time-honored traditions of fermentation and your preference for high-integrity, toxin-free ingredients.

• Brand: Ho I Fa (和一坊)

• Origin: Product of Taiwan

• Net Weight: 500g

• Dietary Profile:

  • Certified Organic

  • Vegan & Vegetarian-Friendly

  • Contains Live Probiotics

  • No Added MSG or Preservatives

• Ingredients: Organic Soybeans (Non-GMO), Organic Germ Rice, Sea Salt, Water.

• Texture: Rich, textured paste with visible grains of germ rice; deep savory aroma.

• Shelf Life: 12 months

The Science of Germ Rice and Fermented Bio-actives

The nutritional advantage of Ho I Fa Miso lies in the use of Germ Rice and the Fermentation Process. Scientifically, germ rice (rice with the embryo intact) is significantly higher in GABA (Gamma-Aminobutyric Acid), Vitamin B1, and Vitamin E compared to regular white rice. During the fermentation process, beneficial Aspergillus oryzae cultures break down the proteins in soybeans into easily absorbable amino acids and peptides. This process also produces natural enzymes that aid digestion. For urbanites in Singapore, consuming live-culture miso helps populate the gut microbiome with beneficial bacteria, which is clinically linked to improved mood regulation and a more responsive immune system.