Collections: Local Producers
250mL jar of artisanal miso made by our friend Etsuko Inoue in La Pêche, Quebec. Brown rice and soy bean miso is the traditional Japanese style of miso. It’s fermented for 1.5 to 2 years and is one of the most popular flavours; it is deep and mellow and yellow brown in colour. It’s versatile, good for soup, stews, salad dressing and sweets.
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, soy beans, sea salt, water, culture