Miso Honey blends 100% raw Australian Sugar Gum honey from The Apiarist with a touch of Shiro miso for a naturally rich, salted caramel-like flavour. Smooth, golden, and deeply nourishing, it’s perfect drizzled over ice cream, spread on warm toast, or stirred into desserts for a unique, indulgent twist.
ミソハニーは、The Apiaristの100%生オーストラリア産シュガーガムハニーに、白味噌を少し加えてブレンドした、塩キャラメルのような自然な濃厚さが特徴です。なめらかで黄金色、そして栄養たっぷりのこのハニーは、アイスクリームにかけたり、温かいトーストに塗ったり、デザートに混ぜたりすることで、ユニークで贅沢な味わいを楽しめます。
Drizzle over vanilla ice cream; finish with a scatter of sesame. Spread on warm toast with good butter. Layer over granola and Greek yoghurt. A little goes far—sweet, saline, unmistakable.
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.