This special mushroom miso honors the Winter Trio of wild-foraged mushrooms native to Northern California—black trumpets, hedgehogs, and yellowfoot chanterelle mushrooms. These prized, edible mushrooms appear around the same time of year, share space in similar coastal forest habitats, and are often foraged and enjoyed together.
This miso is handcrafted with wild-foraged mushrooms (black trumpets, hedgehogs, and yellowfoot chanterelles)from the Northern California coast, San Francisco-grown koji, organic heirloom rice from Koda Farms, and Rancho Gordo Christmas Lima Beans.
Tasting Notes: Dates, meaty, smoky, foresty.
Ingredients: Rancho Gordo Christmas lima beans, organic kokuho rose rice, black trumpet mushrooms, yellowfoot chanterelle mushrooms, hedgehog mushrooms, sea salt, water, koji culture.
Product Attributes:
- Batch #1
- Soy-Free, Gluten-Free
- 6 oz. per container
- Handmade in San Francisco
Care Instructions:
This product is made with live active cultures. Please keep refrigerated.
