Black Soybean Miso – Bold, Earthy Umami Paste | Brown Koji Boy

Our Black Soybean Miso is made using heirloom black soybeans and fermented rice koji to create a bold, earthy miso with exceptional umami depth. Dark, intense and slightly bittersweet, it’s built for dishes that need structure and richness.

A deeper, more robust take on traditional miso.

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Key Features

Heirloom Black Soybeans
Richer flavour, colour and depth.

Deep, Earthy Umami
Long fermentation creates layered savoury complexity.

Bold & Intense
Stronger and less sweet than lighter misos.

Naturally Fermented
No additives or preservatives.

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How to Use

• Add to ramen, bone broth or soups for depth
• Use in marinades for mushrooms, meats or legumes
• Stir into stews, curries or slow-cooked dishes
• Blend into miso butter or sauces
• Pair with tamari for dipping sauces

Use sparingly — it’s concentrated.

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Ingredients: Organic Black Soybeans, King Chilli, Rice Culture (Koji), Salt

Product Attributes:

Fermented in Goa

Weight: 300g per pouch

Storage: Keep refrigerated at all times. Contains live active cultures.

Shelf Life: Best before 6 months from the packing date.

Care Instructions: ***Please open lid carefully in case of any pressure build up***   

Our best-by date is only an indicator to inform you that our miso's will be at peak quality for at least that given amount of time or a couple of months past that. 

Past that time our miso's dont go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature. 

We have generally found our Miso's to be good for upto a year (store in freezer to maintain best quality)