Unpasteurised Fermented Whole Soya Bean Puree with Brown Rice
Miso is a Japanese soya food that has long been prized for its rich savoury taste and concentrated goodness.
Use instead of salt to enrich the flavour of soups, stews, beans, sauces, and spreads. One teaspoon of miso seasons about one cup of liquid. Dilute a little cooking liquid and add towards the end of cooking. Avoid boiling to preserve the probiotic properties of unpasteurised miso.
This high quality brown rice miso is carefully made to a traditional recipe and aged to mature in cedarwood kegs.