Miso
Miso is a fermented paste of soybeans, grains, sea salt and koji culture – the Japanese staple behind deep, savoury umami. Ours is made by traditional slow fermentation, with no synthetic preservatives or quick-ferment chemicals. Many are unpasteurised and ‘live’, retaining the natural bacteria that support a healthy gut, along with plant protein, B vitamins, zinc and manganese.
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Miso
Which miso?
White miso (shiro): short fermentation – sweet, mild and delicate. For salad dressings, creamy vegan pasta sauces and glazes for roasted aubergine.
Red & brown miso (aka/genmai): long fermentation – robust, salty and earthy. For hearty stews, ramen broths and dark marinades.
One golden rule: never boil it
Boiling kills the live cultures and dulls the flavour – always stir miso in at the end of cooking. Whisk it into hot water with ginger and spring onion for instant soup, blend white miso with maple syrup and sesame oil for a sticky glaze, whisk it into apple cider vinegar for a savoury dressing, or use a spoonful for the ‘cheesy’ tang in vegan mac and cheese.