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Fermented Soy Bean Paste

Fermented Soy Bean Paste
Many Japanese swear by the old saying that, 'a bowl of miso soup a day keeps the doctor away'. Miso is made from soy beans and usually rice or barley, which are steamed, mixed with koji (a fermentation starter) and left to ferment for six months to five years. The longer the fermentation, the darker and richer the miso. Modern analysis shows that miso is an extremely nourishing and well-balanced food containing protein, vitamins and essential amino acids. Most famously used in soups, it can add flavour to many dishes.

Clearspring Organic Miso
Clearspring Ltd.

Clearspring miso is a traditional staple food and seasoning made from the finest organically grown ingredients: whole soya beans, cereal grains, a koji culture, and sea salt. Naturally aged in cedarwood kegs over many months at ambient temperature, the slow fermentation results in a seasoning with rich and complex flavours and an abundance of umami, known as the fifth taste. Its satisfyingly savoury flavour makes miso perfect to use all year round in sauces, spreads, soups, and stews, while the sweet white miso is delicious in dressings and dips.

Clearspring Organic Miso

Hanamaruki Miso and Shio Koji
Hanamaruki Foods Inc.

Hanamaruki Miso Paste is made from only the finest soy beans, cultivated on North American farms. Both Shiro (white) and Aka (red) Miso Pastes are versatile, allowing for bothtraditional and creative cooking, and are available in both commercial and homeuse types. Liquid Shio Koji is an innovative product that brings traditional shio koji, a blend of koji (cooked rice with fermentation culture), water, and salt, up-to-date in a handy liquid form. The live enzymes in this versatile seasoning work to tenderise meat or impart sweetness, umami, and a subtle saltiness.

Hanamaruki Miso and Shio Koji