Collections: Local Producers
250mL jar of artisanal miso made by our friend Etsuko Inoue in La Pêche, Quebec. This is a nutritional take on the traditional miso. Made with organic brown rice, soybeans, millet, quinoa, buckwheat and locally-grown sorghum, it’s fermented for about 2 years and is deep and mellow.
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, millet, quinoa, buckwheat, sorghum, sea salt, water