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is a paste of fermented soy with brown rice. Like a soup cube, Brown Rice Miso can be used to add salt and flavour to many dishes, such as soups, broths and pasta dishes, or to flavour sauces, vegetable pies, vegetable dishes, dressings, marinades...

The well-known Japanese seasoning paste is usually made from variable proportions of soy and rice or other grains. In this miso, lentils and rice come together with sea salt and koji Apsergillus oryzae to create an aromatic spice paste...

Paste made from soy and barley. Produced in a 14-18 month natural fermentation in cedar wood barrels. A natural seasoning that intensifies the taste and quality of dishes. Simply use instead of salt...

Fermented pure soya paste from certified organic farming. Unpasteurized miso, obtained through a natural fermentation in cedar wood barrels. This long fermentation gives Hatcho Miso its deep and full flavour. Thanks to the natural fermentation, the proteins are broken down into easily absorbed amino acids. Dissolve a little Hatcho Miso in some cooking liquid...

is a naturally fermented rice and soy Miso. Refine soups, purees, dressings, sauces and fine vegetables with this seasoning paste...

Rice and soya bean paste. Produced using short-term, natural fermentation. Shiro Miso is distinguishable from other miso by its mild taste. It only contains 5% salt. Use the miso to add flavour to vegetables, soup, dairy free cream, vinaigrette dressings or other sauces, as a sandwich spread or even in desserts...

from the tube can be easily portioned. Green grey paste. For Japanese dishes or to refine and complete sauces, soups, spreads, dips or dressings...