Rich, earthy and deeply comforting. Our Sydney Royal Gold Medal miso.
 
Our Brown Rice Miso is chef crafted in small batches using organic soybeans, organic brown rice koji and high quality natural salt.
Slowly fermented and matured for at least 12 months, it develops a gentle sweetness and soft umami.

Slowly fermented and matured for depth, it has a rich umami flavour with earthy complexity and a warm, grounding finish. It is beautiful in miso soup, marinades, sauces, stews, roasted vegetables and hearty everyday cooking.

Chef’s tip: Mix with softened butter to make a rich miso butter. Melt it over roast potatoes, corn, mushrooms, steak, fish or warm sourdough for deep savoury flavour and instant comfort.

Awarded a Sydney Royal Gold Medal for its exceptional quality and taste, this is a miso for those who love deep savoury flavour and real Japanese fermentation.
 
Organic ingredients. Vegan. Naturally fermented. Small batch.