Miso rethought – Italian ingredients, Japanese fermentation

Miso is a traditional fermented paste that originated in China and gained worldwide fame via Japan. Since 2020, we at Condito Ferments have been producing artisan fermented miso varieties from local, organic ingredients – with koji, a lot of time and no additives.
Our misos mature for at least four months in large barrels at a controlled temperature. Fermentation takes place enzymatically with the help of koji molds, which convert starch and protein into amino acids, sugar and umami. This creates a complex aroma – nutty, spicy, slightly sweet or piquant – depending on the starting ingredient.
We do not use soybeans, but prefer ingredients that are available in Italy or that are well suited to miso production for culinary reasons.

Varieties at a glance:
Chickpea miso: mild, creamy, versatile
Lentil miso: hearty, high in protein
Hazelnut miso: nutty, full-bodied
Rye bread miso: strong, bready, sustainable
Curd miso: fermented milk-based condiment (not vegan)
Bean or vegetable miso: seasonally changing specialty varieties
We fill our miso pastes in practical 200 g pouches. They are hygienic, resealable and keep much longer in the fridge than open jars.

Historical background:
In Japan, miso was once a luxury product of the nobility – made from expensive polished rice. Later, it was also prized by the samurai and became a staple food. Depending on the region, different types of grain are still preferred today: rice, barley or soybeans. Our interpretation combines this millennia-old tradition with Italian ingredients and a clear focus on taste, ecology and the use of resources.

Application:
A teaspoon of miso adds depth and richness to dressings, marinades, broths or vegetable dishes – without artificial additives. Miso is also an excellent substitute for butter on bread, in butter creams or as a base for vegan sauces.