BLACK SOYBEAN MISO – Bold, Earthy & Deeply Umami Fermented Paste

Our Black Soybean Miso is made using heirloom black soybeans and fermented rice koji to create a bold, earthy miso with exceptional umami depth. This miso carries a slightly bittersweet edge, making it ideal for deepening broths, braises, stews, and hearty marinades.

Why It Stands Out:

Heirloom Black Soybeans: Rich in flavor, color, and antioxidants.

Earthy & Intense: Deeply fermented with complex umami layers.

No Additives or Preservatives: Naturally fermented the Brown Koji Boy way.

Suggested Uses:

Enhance ramen broth or bone broth

Add depth to grilled mushrooms, meats, or legumes

Stir into hearty stews, curries, or miso butter blends

Pair with tamari for elevated dipping sauces

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)