Miso

This stuff is practically magic. It’s not just for soups! We use it to add instant depth and umami to what we’re cooking--no need for those scary artificial seasonings. 

• As a quick stir-fry paste for vegetables and noodles (keep stirring--it burns easily!)
• As glaze on eggplant, tofu, salmon or cod, or pork
• As marinade or for pickling
• As pasta sauce with cream and mushrooms
• Add to vegan bean stews, chili, or bean bolognese for depth of flavor
• As creamy or punchy salad dressing 
• As secret weapon in sweet desserts
• As all-purpose, all-around sauce

As if such kitchen versatility is not enough, miso is also great for our wellbeing. It is rich in nutrients and probiotics. The Japanese attribute their longevity to their daily consumption of miso. 

Ingredients: Local organic soy beans, brown rice koji using brown rice from Capas, and sea salt from Ilocos. Finally--a local, organic version of the popular Japanese pantry staple. This miso is vegan.  

Storage: Keep refrigerated. As a non-pasteurized fermented product, it can keep for years but the color, flavor, and aroma of the miso will deepen as it ages. We suggest you consume it within six months--athough we’ll be surprised if it lasts that long in your kitchen. 

220g in a jar.

Fermentation date: February 28, 2026
Bottling date: June 7, 2026