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.
Miso Style: Yellow.
Tasting Notes: Dates, meaty, smoky, foresty.
Soy-free, gluten-free, keep refrigerated.
