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.
Miso Style: White.
Tasting Notes: Caramel, vanilla, apricots.
Soy-free, gluten-free, keep refrigerated.
