500 g / Made on November 10th, 2021
250 g / Made on January 19th, 2022 (will be ready in November)
Handcrafted in Victoria, BC. All-natural ingredients and no preservatives. Gluten-Free/Vegan.
Our miso is based on the traditional Japanese method and thus goes through natural fermentation process. 500 g in a clay pot is fermented for 1 year and 250 g in a glass jar is fermented for 10 months as of November! The longer you wait, the more mature, deeper and earthy flavour it gets.
You can simply use miso to make miso soup, marinate fish / tofu / meat, pickle vegetables or hard-boiled eggs, make dressings, add to stir-fries, and grill meat or vegetables.
Soybeans (non-GMO)(*), Koji (rice*, culture), Sea salt, Sake lees^ (to seal the surface during fermentation)
*organic / ^local (BC)
(*)The soybeans for 250 g miso are organic soybeans from Ontario.
Keep in a cool and dark place. When ready to consume, transfer into smaller container and keep refrigerated.