To make Savory Seaweed Miso Soup, craftsmen age soybeans and rice with a special starter culture. Sea salt, time and pressure are employed to regulate this natural aging process. Next, the fresh, unpasteurized miso is freeze-dried to retain its maximum benefits, adding only select natural ingredients, such as parsley and mineral-rich wakame seaweed. Like yogurt, miso is considered to be a living food. That is why Edward & Sons takes extra care to use costly freeze-drying methods that retain, as much as possible, the naturally occurring living cultures for which fresh miso is prized.