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  • Writer's pictureJordan Sauter

Welcome Spring food with four new miso flavors

We’re celebrating our one year anniversary this month! And while we didn’t start out wholesaling bread, our small-batch miso has been with us from the start.

Jordan has been busy this winter, spending many days making koji, preparing it for miso, and wistfully watching the fermentation process turn it all into our most favorite ingredient. This month, we’re rolling out FOUR new flavors of miso. Some of these will include local and organic ingredients, such as chickpeas grown in NY state and our black pearl mushroom salt, featuring locally foraged and dehydrated oyster mushrooms.

Our misos don’t use soybean as a substrate, but instead boast adventurous alternatives like lentil and quinoa. We always encourage our consumers to have fun with food and consider recipes to be loose guidelines instead of rules. Miso is an ingredient that can substantially enhance many dishes, lifting the existing flavors to their highest potential. (Like nirvana, but for your family’s favorite meatloaf dish.)

If the promise of warmer weather has you rewriting your dinner menu from steamy stews to garden goodies, we’ve got your next food adventure in the bag. When quinoa undergoes fermentation it takes on a briny olive flavor that fits perfectly into most Middle Eastern and Mediterranean dishes. (Hello, falafels. Meet miso.)

If you’re looking for something with more fruity notes, grab either of our lentil misos. The almond miso has a tangy, cheesy taste and would work extremely well in vegan dishes.

Whatever your creative badass brain comes up with, just remember:

miso isn’t only for soup.

Pro tip: Use miso to make quick, flavorful sauces for pastas, meats, veggies, or literally anything you want to pour onto your favorite foods. (Nacho cheese? Vegan alfredo? Don’t limit your culinary imagination!)

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