This isn’t a quick miso.
This is a time-honored, cellar-aged miso with deep umami — fermented slowly and patiently for over 2.5 years in small batches, using traditional methods and whole soybeans.
Infused with the power of koji and the wild rhythm of Nova Scotia’s seasons, this paste has matured into something rich, earthy, and alive with layers of flavor. Stir it into broths, spread it on toast with butter, or whisk into dressings to turn this treasure into something even more unforgettable.
Fermented with care. Never pasteurized. Stored cool to preserve its living goodness.
Ready for you by July 1st - pre-order now to make sure you get some!