Sunchoke Miso
Sunchoke Miso
Heavily roasted sunchokes swim with soybeans and farro koji for about nine months to ferment this miso. Our farro koji contributes a nutty sweetness to any miso that plays very well with the bitter caramelization of the roasted root, resulting in a deep, savory, cocoa-y paste. The long nap settles the flavors down with a deep umami from the fermented soybeans. Whip sun choke miso with a little butter to drop directly on a grilled steak, or fold a little into a farrotto or risotto to instantly deepen the flavor.
For an unorthodox use of this miso, check out our stuffed doughnuts!
This is a refrigerated product that will ship cold via 2-day shipping and should be refrigerated upon arrival. See our FAQ page for further details.
Refrigerate on receipt
Ingredients: Water, Organic Sunchokes (Next Step Produce, MD), Organic Emmer Farro (Small Valley Milling, PA), Organic Soybeans (New Covenant Farm, PA), Salt, Koji Spore CONTAINS: WHEAT (FARRO), SOY
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Miso is not perishable, strictly speaking. All of our miso has fermented for months at room temperature. However, we do not pasteurize or treat the miso with ethyl alcohol to stabilize it, so its quality will suffer in warm, uncontrolled conditions.