Prized, wild foraged morel mushrooms are fermented with San Francisco-grown koji, Koda Farms' organic heirloom rice, and Rancho Gordo chickpeas to create one of our most beloved misos. This miso is savory and has strong notes of a rich, meaty, steak, balanced with delicate notes of umami and butter.
Miso Style: Red.
Tasting Notes: Rich, savory, complex.
Soy-free, gluten-free, keep refrigerated.
