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Did you know that Miso has been a staple of the Japanese diet for thousands of years? It is a highly nutritious fermented soy source with a wide range of nutrients. It contains beneficial, live probiotic cultures that support and balance gut bacteria as a result of the fermentation process that it goes through.
The deep umami flavour of red traditional miso can overpower mild dishes. It is a great addition to soups, braises, sauces, gravies, marinades, and glazes. You can also use it as a dressing for grilled vegetables and salads.
All of the ingredients in traditional red miso are organic and free of pesticides, herbicides, and fertilizers.
Red miso has a deep umami flavor that can overwhelm mild dishes but is wonderful for soups, braises, sauces, marinades and glazes. Avoid boiling of miso in order to preserve the probiotic cultures.
Organic whole soybeans, organic rice koji (organic rice koji spores, sea salt, water)