Vintage Miso is very dark, almost black, miso, fermented for more than 18 months. The browning process is known as the Maillard Reaction and the dark pigment produced not only adds rich umami (savoury) flavour but also is a powerful antioxidant. Research has shown that darker miso has stronger effect on tumour cell growth inhibition.
And the taste? Interestingly similar to Vegemite! Why not try on toast?
Made from Australian-grown GMO-free certified organic soybeans, natural sea salt and our own hand-made organic Koji, our unpasteurised Vintage Miso is fermented for more than eighteen months, and is rich in enzymes, probiotics and antioxidants.
President's Medal Finalist / Champion Spice, Pickled Product or Vinegar / Gold Medal - 2022 Sydney Royal Fine Food Show
Champion Specialty Product / Gold Medal - 2021 Sydney Royal Fine Food Show
Gold Medal - 2019 Australian Food Awards
Silver Medal - 2022 Tasmanian Food Awards
Bronze Medal – 2018 Australian Food Awards