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Unpasteurised Living Miso

Deeply comforting, strengthening, and absolutely delicious. Our Miso collection celebrates the ancient art of slow fermentation, transforming simple ingredients into rich, umami-laden sustenance for busy days and bodies in need of real nourishment. Miso is protein-rich, hormonally balancing and full of goodness for your gut

Made in wooden barrels and matured over many months without expedients, heat, or added yeasts. Our misos remain alive, unpasteurised, and are traditionally fermented. Stir into broths and soups, straight into hot water, spread onto toast, and elevate the simplest of vegetable dishes into something deeply satisfying. Enjoy real food easily every day for steady energy, balanced digestion, and incredible nutrition

What is unpasteurised living miso and why does it matter?

Most miso sold in supermarkets has been pasteurised, which destroys the living enzymes and beneficial bacteria that make miso such a valued food in Japanese culture. Our Unpasteurised Living Miso collection features authentic Japanese miso pastes that are naturally fermented and never heat treated. This preserves the lactobacillus and other probiotic organisms that support gut health, digestion, and immune function. Every paste is made using traditional methods with organic ingredients and no additives or preservatives.

What types of unpasteurised miso are available?

This collection includes a range of authentic miso varieties to suit different tastes and recipes. White (shiro) miso is the mildest, fermented for a shorter period and ideal for dressings, light soups, and marinades. Red (aka) miso has a deeper, more complex flavour from longer fermentation and works beautifully in hearty soups and stews. Barley miso offers a rich, earthy character, while brown rice miso provides a balanced, slightly sweet profile. Each variety brings its own unique blend of enzymes and beneficial cultures.

How should I use raw miso to keep the probiotics alive?

To preserve the living cultures, avoid boiling miso directly in your cooking. The simplest method is to prepare your soup or broth first, allow it to cool slightly below boiling point, then stir in the miso paste. This keeps the beneficial bacteria and enzymes intact while still giving you that rich umami flavour. Raw miso also makes an excellent base for salad dressings, dips, and glazes where no cooking is required at all.

Where is Na'vi Organics miso sourced from?

Our miso pastes are sourced from traditional Japanese producers who follow time honoured fermentation methods. We work directly with makers who use organic soybeans, rice, or barley and allow natural fermentation to develop the full spectrum of flavour and nutrition. No accelerants, no shortcuts. The result is a living food that tastes exactly the way miso has tasted in Japan for generations. Store refrigerated to maintain the active cultures, and explore our wider range of fermented and gut supporting products for a complete approach to digestive wellness.