6 oz. Keep refrigerated.
Finely ground sun-dried tomatoes from Burlap and Barrel are fermented with heirloom koji rice and chickpeas to create a complex miso concentrated in tomato flavor. This miso is tangy and bright with notes of toasted herbs and deep umami. Use this miso to add a rich and savory tanginess to any dish.
Shared Cultures is a small batch producer in San Francisco specializing in using koji, an ancient fungi, to create modern fermented food products inspired by the bounty of Northern California.
Ingredients: Organic chickpeas, organic kokuho rose rice, sun-dried tomatoes, sea salt, water, koji culture
Umami on umami! I think that this is my favorite Shared Cultures miso yet. I’ve been enjoying it on avocado toast with a squeeze of lemon and a bit of black pepper.