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Prized, wild foraged matsutake mushrooms are fermented with San Francisco-grown koji, organic heirloom rice from Koda Farms, and chickpeas from Rancho Gordo.
Miso Style: Yellow.
Tasting Notes: Pine, earthy, peppery.
Soy-free, gluten-free, keep refrigerated.
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Rancho Gordo chickpeas, organic kokuho rose rice, wild foraged matsutake mushrooms, sea salt, water, koji culture.
This product is made with live active cultures. Please keep refrigerated.
Explore our Recipes page for more ways to cook with similar misos!
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