Miso 2018-07-04T23:23:30+00:00


Miso has been an ancient Japanese superfood for hundreds of years, made from fermenting soybeans with a grain (like rice or barley) with koji fungus and salt.

It may be a simple list of ingredients but the craft to perfect miso can take a lifetime to master.

The fermentation can be anything from a few weeks to 3 years depending on the desired flavour.  Traditionally, miso is made in a handmade cedar barrel and the cooked ingredients are left to ferment and cure beneath 2 tonnes of expertly placed rocks before harvesting. Miso special!


The Origin & History of Miso

By | July 1st, 2018|Miso|

Originating from China, miso was first introduced to Japan 1,300 years ago by Buddhist priests.At the time, using fermented mixtures of [...]

5 Rules For Cooking With Miso

By | June 30th, 2018|Miso|

Having cooked with miso for many years, I have come to know some common mistakes that ruin a perfectly good dish. [...]

Miso as a healthy fermented food !

By | June 29th, 2018|Miso|

Fermented foods like miso are recognised for their “gut friendly” properties and aiding good digestion, joining the good live bacteria family [...]

What Is Umami ?

By | March 20th, 2018|Miso|

With the current hullabaloo for umami and its promises of instant flavour, it may be surprising that this foodie buzzword entered the mainstream not [...]

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