Spicy Miso – Tangy, Spiced Umami Paste | Brown Koji Boy

Spicy Miso combines fermented chickpeas with a blend of spices to create a tangy, savoury and lightly spiced paste. Brighter and more expressive than traditional miso, it brings both acidity and umami to the plate.

Lively, balanced and built to lift dishes — not weigh them down.

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Key Features

Tangy & Spiced
A blend of fermentation and spices for a brighter flavour.

Soy-Free & Vegan
Made with chickpeas instead of soy.

Umami with Lift
Adds depth along with freshness and acidity.

Highly Versatile
Works across soups, sauces, spreads and marinades.

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How to Use

• Stir into soups, dals or broths for brightness
• Mix into sauces, spreads or dips
• Use in marinades for vegetables, tofu or meat
• Add to sandwiches, wraps or grain bowls
• Finish dishes that need tang and depth

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Ingredients: Chickpeas, Rice Culture (Koji), Spice Powder, Garlic, Salt

Product Attributes:

Fermented in Goa

Weight: 200g per container

Storage: Keep refrigerated. 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)