• Red Soy Miso – Organic

    Organic  Red Soy Miso, USA


    This miso is aged naturally without temperature control for 12 months in four-ton, hand-crafted Cypress, Redwood, or Fir barrels. The high soybean content in relation to the rice koji (grain inoculated with aspergillus spores) makes it necessary to age this variety through four full seasons because soybeans are more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.


    Ingredients: Organic whole soybeans, organic rice koji (organic rice koji spores, sea salt, water)


    Refundable jar deposit applied at checkout.


  • Chickpea Miso – Organic

    Organic Chickpea Miso, USA


    This short-term aged, soy-free miso uses garbanzo beans (chickpeas) instead of soybeans as its base. It has less salt and more rice koji (rice inoculated with Aspergillus spores) than traditional misos. Reducing the salt speeds up fermentation, while increasing the grain content makes more starch available to turn to sugar, producing a milder miso.


    Ingredients: chickpeas, rice koji, sun-dried sea salt, mountain well water, koji spores


    Refundable jar deposit applied at checkout.



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