naturally fermented, live, gluten-free, vegan, handmade in Berlin

Our organic Genmai miso, made from sprouted wholegrain rice and with a high proportion of soya beans, impresses with its intense, hearty flavour and meaty spiciness. Its powerful umami and flavour complexity with pronounced malt and roasted aromas, accompanied by subtle notes of black olives and fine acidity, unfold during maturation in red wine barriques. The long fermentation of two years and the wholemeal rice give Genmai Miso its characteristic dark brown colour.

Genmai miso is suitable as a seasoning for savoury dishes and sauces. It gives them an intense umami note and rich depth of flavour. In traditional Japanese cuisine, genmai miso is often used as a base for savoury soups and stews, especially spicy miso soups. You can also use it to make a delicious ramen broth. This rice miso harmonises well with hearty stir-fries and goes well with roasted or braised vegetables. Used sparingly as a marinade, it emphasises the roasted flavours of roast vegetables, leg of lamb or roasts.

We recommend our Hon Mirin to complement our Genmai Miso. In combination with the sweet rice liqueur, it opens up a wide range of culinary possibilities for refining and enriching meals.

Originally, miso was an exclusive dish reserved only for the aristocracy. Nowadays, miso is an indispensable part of the Japanese diet, but this change only began around 800 years ago. At that time, the warrior's diet was established under the name “ichijuu-issai”, a meal consisting of a bowl of soup and a side dish. The consumption of miso in the form of miso shiru (miso soup) became widespread. The domestic production of miso by the general population began 600 years ago. It was not until 300 years ago that the industrial production of miso began.

We maintain the tradition of artisanal production, which makes our miso particularly healthy. Our miso made from wholegrain rice is extremely rich in nutrients and fibre. Genmai miso is also rich in antioxidants, probiotic bacteria and enzymes that promote digestion and intestinal activity. Thanks to its high soya bean content, it is particularly rich in amino acids and vitamins. It also contains the amino acid GABA, which acts as a neurotransmitter in the body and can have a calming effect on the nervous system.

Soybeans* (Erding), sprouted wholegrain rice* 32% (Piedmont), sea salt (Mallorca), water, A. oryzae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Our Genmai Miso has a best-before date of 12 months from bottling, but generally has a much longer shelf life.

Over time, it can become darker and develop a more intense flavour. Genmai Miso is stored at room temperature.