Smoked Mushroom Miso

Included: 1 each 8oz Jar Ferment Period: 1 years+ Koji: White Spore This handcrafted amino paste was fermented with Koji grains a traditional fermentation tool and technique used in Japan to make Miso. The ingredients in this batch were inspired by the left over biomass of scraped fungal fruits, this is a product that represents the full circle of our concept to use and reuse ingredients and materials around us. This was inspired by the felt over bio mass, originally the idea was to smoke the bio mass. The results of the enzymes and ingredients used is wild. Smells of dark chocolate and campfire roasted marsh mellows. Has tannins and lingering tobacco hints great in beef soups and stews or to kick it up a notch on open flame cooking ingredients. This product is recommend for more culinary inclined as it is robust flavor profile that requires balancing. ***Ferments are prepared with zero preservatives or additives. Product carries in own biome of healthy bacteria and the correct ratio o