Macrobiotic

Also known as Genmai Miso, is made using traditional methods and is fully aged in cedarwood kegs.

Also known as Mugi Miso, it is the traditional miso of rural Japan. This superb miso is made by traditional methods and is fully aged in cedarwood kegs for 1 to 2 years. It adds a rich flavour and concentrated goodness to sauces, baked dishes, soups and beans. It also makes an outstanding miso soup.