top of page

300g glass jar


Traditional condiment Japanese which comes in the form of paste.

It is handcrafted in my laboratory in Paris and is made by fermenting soybeans using rice koji and sea salt._cc781905-5cde-3194-bb3b- 136bad5cf58d_


It has a fruity and slightly sweet taste,  having a higher proportion of rice koji than soy. 


White Soy Miso

Sales Tax Included
  • Made fromorganic products only(PGI rice from Camargue and soya bean from the Vivien d'Anjou farm), de sea salt and illus.  


    The miso should bekept cool (+3°) upon receipt


    Unpasteurizedit is a product that will continue to mature slowly if stored under the conditions mentioned above. 


    Keep one year. 


    Allergens:soy, possible traces oflupineand ofgluten.

bottom of page