Misomite is a bold, savoury spread made from deeply fermented red miso. Packed with natural umami and a rich, satisfying flavour, it's perfect for those who love a strong, salty kick to their toast. Spread it thinly on toast with butter for a delicious, nourishing start to the day.
ミソマイトは、深く発酵させた赤味噌から作られた、コクのある香ばしいスプレッドです。天然の旨味と濃厚で満足感のある風味がたっぷり詰まっており、トーストに力強い塩気を求める方に最適です。バターと一緒に薄く塗れば、美味しく栄養豊かな一日の始まりになります。
A bold, fermented spread in the tradition of savoury toast toppings. A thin layer, generous butter, thick-cut bread. Use in scrolls and pastries, or anywhere you'd reach for a deep red miso—glazes, dressings, braises. Unapologetically umami.
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.