The Garlic Lover’s Umami Trio (3 × 200g)

Free Shipping in the UK for orders over £15

Three expressions of garlic, naturally fermented with our artisanal rice koji and British fava beans.

From fresh wild garlic to the deep caramalised flavour only achieved after two years of aging, this limited-edition bundle delivers an effortless punch of savoury richness to roasts, broths, dressings, and bakes.

Completely soy-free, unpasteurised, and alive!

Description

Why Choose the Garlic Umami Trio?

Fermentation transforms garlic from sharp and pungent into something mellow, sweet, and intensely savoury. This trio brings together three distinct aging profiles and garlic harvests, giving you an instant flavour shortcut in the kitchen:

Wild Garlic Fava Miso (200g): Foraged British wild garlic leaves blended with young, sweet fava miso. Herbal, vibrant, and grassy with a fresh allium lift.
Classic Garlic Fava Miso (200g): Garlic cloves ferment to form a complex roasted garlic flavour which is balanced within medium-aged fava miso. Sweet, savoury, and rounded – the ultimate everyday cooking paste.
Reserve Garlic Fava Miso (200g): Slow-aged for two years. Dark, complex, and fudgy, featuring deep notes of black garlic, caramelised sugars, and profound umami.

What’s Inside & How to Use Them

1. Wild Garlic Fava Miso

Flavour Profile: Fresh, bright allium with a sweet baseline.
Best For: Broths, steamed greens, compound butters, spring vegetable glazes.

Simple Recipe: 5-Minute Wild Garlic Spring Greens & Butter
Ingredients: 200g tenderstem broccoli or greens, 25g unsalted butter (or olive oil), 1 heaped tsp Wild Garlic Fava Miso, squeeze of lemon.
Method: Steam or blanch the greens for 3 minutes. While hot, toss with butter, Wild Garlic Miso, and a squeeze of fresh lemon juice until a silky, garlicky glaze coats the vegetables.

2. Classic Garlic Fava Miso

Flavour Profile: Rounded roast garlic sweetness, balanced salt, rich umami.
Best For: Miso-glazed roasted aubergines, marinades, traybakes, and pasta sauces.

Simple Recipe: Sticky Maple-Garlic Roasted Aubergine
Ingredients: 1 aubergine (halved and scored in a diamond pattern), 1 tbsp Classic Garlic Fava Miso, 1 tbsp maple syrup, 1 tsp sesame oil.
Method: Whisk the miso, maple syrup, and sesame oil together into a glossy glaze. Brush generously over the scored aubergine and bake at 200°C (180°C fan) for 25–30 minutes until bubbling, tender, and caramelised.

3. Reserve Garlic Fava Miso (Aged 2 Years)

Flavour Profile: Deep, dark and complex umami with notes of balsamic, molasses, and roasted alliums.
Best For: Pan sauces, deglazing mushrooms, dark gravies, slow braises, and rich ramen bases.

Simple Recipe: 10-Minute Caramelised Garlic & Mushroom Deglaze
Ingredients: 250g mixed mushrooms (sliced), 1 tbsp olive oil, 1 tbsp Reserve Garlic Fava Miso, 3 tbsp pasta water or vegetable stock.
Method: Sauté mushrooms in olive oil on high heat until deeply browned. Dissolve the Reserve Garlic Miso into the warm stock or pasta water, pour into the pan to deglaze, and toss for 60 seconds until glossy. Serve over grilled sourdough or toss straight into pasta.

Specifications & Storage

Contents: 3 × 200g glass jars (Reserve Garlic Miso, Garlic Fava Miso, Wild Garlic Miso).
Dietary Info: 100% Soy-Free, Vegan, Gluten-Free ingredients, Non-GMO, Live unpasteurised ferment.
Storage: Refrigerated upon arrival. Because our miso is naturally live and fermented, it keeps happily for 9+ months in the fridge (flavour matures beautifully over time).