Wild foraged chanterelle mushrooms are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and creamy Alubia Blanca beans from Rancho Gordo to create a mushroom miso unlike any other. This miso is sweet, and has strong notes of caramel, vanilla, apricots, and umami.
Tasting Notes: Caramel, vanilla, apricots.
Ingredients: Rancho Gordo alubia blanca beans, organic kokuho rose rice, wild foraged chanterelle mushrooms, sea salt, water, koji culture.
Product Attributes:
- Batch #6
- 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.
