Origin: Takayama, Gifu Prefecture
Made in Takayama in Gifu Prefecture, our garlic miso is made in the traditional way, fermented in large cedar barrels. This method of production has been in use for over 120 years and is typical to the Gifu region.
Miso is combined with garlic and vegetable oil to make a smooth paste. This gentle paste is unlike any other miso—it’s not so strong and pungent and can be eaten virtually on its own.
In Japan, locals use it as a delicious dip with crunchy vegetables like carrot, daikon and celery. Despite it’s savoury flavour, it is 100% vegan, so makes the perfect healthy antipasti for plant based friends and family members.