Description
The Flavour Journey: What’s Inside
1. Sweet White Fava Miso (200g)
Fermentation Time: Aged 6 months Short-matured to maintain sweetness.
Tasting Notes: Naturally sweet, buttery, mellow, with a soft, savoury finish.
Best For: Light dressings, compound butters, broths, and delicate vegetable glazes.
2. Garlic Fava Miso (200g)
Fermentation Time: Aged 9 months Medium-ferment infused with garlic to develop sweet, mellow, roasted undertones.
Tasting Notes: Robust, savoury, aromatic, with a roasted-garlic punch that cuts through rich dishes.
Best For: Rubbing over roasted root vegetables, blending into garlic butter or aioli, and tossing through crispy potatoes.
3. Deep Red Fava Miso (200g)
Fermentation Time: Aged 18 months Long-matured, slow-aged for deep enzymatic breakdown.
Tasting Notes: Complex, bold, and intensely savoury (maximum umami).
Best For: Dark marinades, rich stews, tomato sauces, gravies, and braises.
Why Choose the Tasting Flight?
Most supermarket shoppers only ever encounter a single generic paste and assume all miso tastes the same.
This curated flight gives your kitchen the exact tools professional chefs use: lighter misos to brighten delicate greens and dressings without overpowering them, an aromatic garlic miso for everyday roasting and sautéing, and an aged dark miso to add hours of simmered, savoury depth with a single spoonful.
Handmade in small batches in the UK, 100% free from imported commodity soy, additives, and pasteurisation.
Pairings & 3-Step Recipe Guide
Step 1 (Light): 60-Second Sweet White Miso & Maple Dressing
Using: Sweet White Fava Miso
Method: Whisk 1 tbsp Sweet White Fava Miso with 1 tbsp extra virgin olive oil, 1 tsp maple syrup, and 1 tsp rice vinegar until emulsified. Drizzle over crisp green salads, shaved fennel, or warm roasted squash wedges.
Step 2 (Medium): Crispy Garlic Miso Smashed Potatoes
Using: Garlic Fava Miso
Method: Parboil 500g of baby potatoes, transfer to a baking tray, and crush them gently with the back of a fork. Whisk 1 heaped tbsp of Garlic Fava Miso with 2 tbsp melted butter or olive oil. Brush generously over the cracked tops and roast at 210°C for 25 minutes until deeply golden, crispy, and aromatic.
Step 3 (Dark): The 5-Minute Glazed Portobello Steaks
Using: Deep Red Fava Miso
Method: Pan-sear whole Portobello mushroom caps in a dash of oil. Whisk 1 tbsp Deep Red Fava Miso with 1 tbsp tamari, 1 tbsp water, and 1 tsp brown sugar or mirin. Pour into the pan around the mushrooms and baste until the glaze thickens into a rich, dark lacquer.
Specifications & Storage
Contents: 3 × 200g glass jars (Sweet White Fava Miso, Garlic Fava Miso, Deep Red Fava Miso).
Dietary Info: 100% Soy-Free, Vegan, Gluten-Free ingredients, Unpasteurised live ferment.
Storage: Store in the fridge upon arrival. Because our miso is alive, it safely matures and keeps for 9+ months refrigerated without losing its vibrant punch.
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