Miso is Ready

My latest miso batch has been aged a year, and this year's miso tastes terrific.

I have organic soy miso and organic chickpea miso. Both are smooth and sweet from rice koji.

Last year, I sold out in 2 weeks. It takes me an entire year to ferment a batch. Everyone who bought it last year has already booked for this year, so get it while you can.

I use the natural way, which is why it takes so long. Commercial miso uses heat control to ferment quickly to sell.

Commercial miso kills the bacteria before selling in large quantities. With my miso, the bacteria is still ALIVE. You can hear it pop the lid of the jar. This is what is so good for your belly.

Please contact me soon if you are interested.

The next batch will be ready in April - one and a half years miso. But it is a tiny batch. After that, all miso is done until next November 2023.

I am looking forward to hearing from you.

Please order to yokos.plate@gmail.com or 250-634-3189