Bronze Medal Winner – Australian Food Awards 2018
Vintage Miso is very dark, almost black, miso, fermented for more than 18 months. The browning process is known as the Maillard Reaction and the dark pigment produced not only adds rich umami (savoury) flavour but also is a powerful antioxidant.
And the taste? Interestingly similar to Vegemite! Why not try on toast?
Made from Australian-grown GMO-free certified organic soybeans, natural sea salt and our own hand-made organic Koji, our unpasteurised Vintage Miso is fermented for more than eighteen months, and is rich in enzymes, probiotics and antioxidants.
Ingredients: Certified Australian Organic Soy Bean, Certified Australian Organic Rice, BFA Certified Sea Salt, Koji starter (Aspergillus Oryzae)
Made in Australia
- Hand Made
- Gluten Free
- Enzymes, Probiotics & Prebiotics
- Non - GMO