Miso

Miso pastes from South Tyrol Italy – naturally fermented

Our misos are made from chickpeas, lentils, quark, hazelnuts, bread, and more – entirely plant-based or with dairy, 99% organic, and 100% processed in Italy. Through months of koji fermentation, complex aromas and a creamy seasoning paste with intense umami are created.

Ideal for soups, sauces, marinades, vegan dishes, or as a butter substitute – easily portioned directly from the practical pouch. Naturally fermented, free from additives, full of flavor. Miso is one of the oldest and most versatile fermentation products in the world – and we reinterpret it in our own way. Our organic misos are made from local raw materials such as legumes, grains, or food production byproducts. With the help of koji and plenty of time, they develop their characteristic flavor: savory, slightly salty, full-bodied, and rich in natural umami.

Whether in classic soups, as a seasoning paste for vegetable dishes, to refine meat and fish, or in innovative recipes like desserts or spreads – miso is a true all-rounder in the kitchen. At the same time, it provides valuable probiotics, minerals, and plant-based protein.

With our different varieties – from mild to strong – you can always discover new taste experiences.