We fermented prized, wild foraged chanterelle mushrooms with California heirloom koji rice and creamy white navy beans to create a miso unlike any other. This miso is sweet, and has strong notes of caramel, vanilla, apricots, and umami.
Ingredients: Organic navy beans, organic kokuho rose rice, wild foraged chanterelle mushrooms, sea salt, water, koji culture.
Handmade in San Francisco
So far I’ve just added this as a condiment/garnish to a chicken mushroom soup and it is a nice touch to a meal. I haven’t made it a base for a family meal—the flavor (while deliciously nutty) is mild and it would take most of the jar for that. And it pretty spendy.