Edward & Sons

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About Edward & Sons

Miso (pronounced meé-so) is one of Asia’s most important foods. The ancient Chinese first discovered this remarkable delicacy and prized it for its great taste and nutritional benefits. Originally reserved exclusively for nobility, miso was later shared more widely and became a valued staple in kitchens throughout the Orient for over two thousand years. To make Miso-Cup, their miso craftsmen age soybeans and rice with a special starter culture. Sea salt is used to regulate the natural aging process. In Japan, soup made from fresh miso is thought to impart numerous healthful benefits and the Japanese have performed a great deal of research to investigate these benefits.

Miso is a classic soyfood and has been the subject of media attention thanks to America’s recent recognition of the important role soyfoods can play in a healthful diet. Miso is a wonderful source of isoflavones, and also a good source of friendly lactic acid bacteria (similar to friendly bacteria found in yogurt but completely non-dairy in the case of miso). Miso is naturally rich in protein and is a satisfying vegetarian alternative for those weaning themselves from high meat diets. All Miso-Cup varieties are crafted from select blends of naturally aged miso. In all powdered varieties of Miso-Cup, they freeze-dry the fresh unpasteurized miso to retain its maximum flavor and nutritional benefits.

In 1978, Miso-Cup was introduced to the world in two convenient, delicious varieties. Golden Vegetable Miso-Cup offers a light and flavorful soup garnished only with onions and parsley. Savory Miso-Cup with Seaweed offers a dark, full-bodied flavor with the typically Asian addition of wakame seaweed. Both soup mixes were the first to offer consumers "convenience without compromise." Perhaps the first natural convenience soup, Miso-Cup continues to offer simple, wholesome ingredients, no MSG or other questionable additives and a fully vegan source of complete protein – with complementary amino acids from its grain and legume ingredients.

In 2008, Miso-Cup turned 30 years old. 1999 marked the introduction of two new QAI certified organic Miso-Cup varieties. Traditional Miso-Cup with Tofu has a well-rounded flavor profile derived from its special blend of organic light and dark miso varieties. They add only certified organic onions, organic parsley and organic tofu to complete this satisfying soup mix. In the many years since Miso-Cup was first introduced, they have received numerous consumer requests for a lower salt Miso-Cup . In response, they have introduced Organic Reduced Sodium Miso-Cup with 68% less sodium than the average of all leading instant miso soups. They have achieved this sodium reduction by combining vegetables, mushrooms and selected yeast extracts with a special, lower salt miso blend. The result is tasty and satisfying. Try some and see. Many quick soups are packaged in disposable cups. They think it is more convenient to carry a pouch or two of Miso-Cup in your pocket, purse or briefcase. They also prefer the ecological impact of reusing your own cup - or one of theirs. On every box or standing bag of Miso-Cup you will find a special mug offer. All proceeds from this offer are donated to non-profit reforestation agencies to help balance depleted woodland resources.

Over the years, people have enjoyed Miso-Cup just about everywhere. Lawyers, doctors, office workers, and flight attendants take Miso-Cup to work with them. It is the ideal companion to almost any outdoor activity, and an important component in the survival kits of college students, campers and travelers. Miso-Cup has accompanied expeditions to Mt. Everest, and sailed around the world on a one-man boat. Miso-Cup offers an unparalleled combination of flavor, nutrition and convenience, to create a moment of peace and nourishment in a fast-paced lifestyles.