Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
A young miso made with Australian grown Koshihikari rice and chickpeas. Light, nutty, sweet, and savoury. Perfect for whipping into butter, adding to soup, or finishing a grilled vegetable dish.
“Sweet” miso is generally has more rice, and lower salt content than many of the darker, aged soy-based miso pastes. It does not have added sugar, but the higher rice content makes it sweeter and lighter.
This miso is gluten free, and soy free.
This handmade miso has not been pasteurized; it is alive with good fermentation microbes. If left unopened for a long time, you might see the sealed packaging puff-up a little, as the microbes continue to work. This is not a sign of spoilage. When opened, the miso should smell savoury and delicious. Because of the lower salt content, this miso is best kept in the fridge.
This product is best sent via express post, especially if you live somewhere far from NSW.
A young miso made with Australian grown Koshihikari rice and chickpeas. Light, nutty, sweet, and savoury. Perfect for whipping into butter, adding to soup, or finishing a grilled vegetable dish.
“Sweet” miso is generally has more rice, and lower salt content than many of the darker, aged soy-based miso pastes. It does not have added sugar, but the higher rice content makes it sweeter and lighter.
This miso is gluten free, and soy free.
This handmade miso has not been pasteurized; it is alive with good fermentation microbes. If left unopened for a long time, you might see the sealed packaging puff-up a little, as the microbes continue to work. This is not a sign of spoilage. When opened, the miso should smell savoury and delicious. Because of the lower salt content, this miso is best kept in the fridge.
This product is best sent via express post, especially if you live somewhere far from NSW.