Shiitake Katsuobushi Miso
- Unit price
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Description
Organic shiitake mushrooms from Far West Fungi and Japanese katsuobushi (smoked and fermented skipjack tuna) are fermented with San Francisco-grown koji, Koda Farms’ organic heirloom rice, and Rancho Gordo chickpeas.
Tasting Notes: Dashi, savory, smoky, rich.
Ingredients: Rancho Gordo chickpeas, organic kokuho rose rice, organic shiitake mushrooms, Japanese katsuobushi, sea salt, water, koji culture.
Product Attributes:
- CONTAINS FISH.
- Batch #4
- 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.
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I ordered 6 different 1 oz. sampler jars, not all of which I have tried yet. I think I liked the Shiitake Katsuobushi, though I used it in a recipe that had ingredients that did not let the flavor come through as clearly as it could have. I love the idea - and this company is a delight to work with. I do need to be more selective of the recipes I use to sample the different flavors so that the flavors of the misos are front and center without being clouded/overpowered. As I become more familiar with the nuances of each of the miso varieties, I can be more adventurous in allowing the miso to shape the recipe rather than the recipe shaping or masking the flavor of the miso. Until then, my taste buds are happy and I am happy to have found this wonderful company and its' products. I will say that it is so worthwhile to go for the larger 6 oz. jars as samples - the little ones simply are a tease rather than giving enough miso to play around with - if you make the mistake I did, there simply isn't enough miso to try again.
Love the product
I top my egg omelet with this miso, add it to broth and deviled eggs. It gives everything a richer flavor. No fishy smell nor taste.