Are Sanchi Soyfoods pasteurised?
A. The traditional fermentation process used to make Sanchi Miso and Soy Sauce produces an abundance of healthy micro-organisms including beneficial yeasts, bacteria and enzymes. Some of these can be damaged by excessive heat, so when Sanchi’s producers in Japan pasteurise their products they use the minimum heat necessary to stabilise the fermentation and allow for safe distribution. Sanchi Hatcho Miso does not need pasteurising because it is naturally stable, nor does Sanchi Instant Miso Soup, because it is spray-dried. Other types of Sanchi Miso and Sanchi Soy Sauce are minimally pasteurised, but with far less heat and time than is common with modern commercial production. Back to topQ.
