Collections: Asian Canadian Makers

Kamosu Miso: Chickpea

250mL jar of artisanal miso made by our friend Etsuko Inoue in La Pêche, Quebec. This is a miso made with organic brown rice and chickpeas, and without soy. It’s fermented for about a year, is light and sweet and yellow in colour. It’s good to use for sweets, salad dressing and dips.

Kamosu Miso is made in small batches with organic ingredients and traditional methods. Depending on the product, it is fermented for 1 - 3 years. Keep Refridgerated.

brown rice, chickpea, sea salt, water, culture (may contain soy)

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