This unpasteurized brown rice miso paste is a very versatile seasoning and can be used to flavour soups, stews and bean dishes. Also delicious for gravies, dips, spreads and pickles.

Miso will naturally darken with time; this will not affect quality. Miso is a live product and ongoing fermentation may cause the lid to bulge. It will still be safe to consume. Harmless white yeasts may develop from exposure to air. Simply skim off.

Unpasteurised miso contains an abundance of live enzymes that can be destroyed through prolonged cooking. However the nutritional properties, as well as the flavour of miso, are left unaltered by cooking, and some recipes suggest cooking miso to develop the flavour of other ingredients in the dish.

To maximise the enzymatic benefits of miso select recipes where miso is added towards the end of cooking.