Coming soon
Earthy beetroot meets the gentle depth of white miso in a vibrant, nourishing instant miso unlike any other on the market. Bold in colour, complex in flavour, and packed with goodness. A cup of something genuinely different. Certified organic, gluten free, and vegan.
土のような風味豊かなビーツと、白味噌のやさしいコクが出会い、市場のどれとも違う鮮やかで栄養満点の即席味噌スープに仕上がりました。 色鮮やかで、味わいは奥深く、からだにうれしい栄養がたっぷり。 本当に新しい一杯を。 有機認証取得、グルテンフリー、ヴィーガン対応。
Miso is a fermented paste of soybeans, salt and—usually—rice or barley. The result is umami-rich, deeply savoury, and one of the pillars of Japanese cooking.
In practice: beans and grain are inoculated with koji, a mould culture, then left to ferment for months or years. White (shiro) miso is younger and milder; red (aka) miso is fermented longer and carries more depth and salt.
It has been made in Japan for over a millennium—in temples first, then in households and at scale. What began as preservation is now a staple of both traditional and modern kitchens.
Nutritionally, miso offers protein, B vitamins and beneficial bacteria. The live cultures are sensitive to fierce heat; many cooks add miso off the boil or at the end of cooking to keep its character—and its benefits—intact.