MISO IN THE BLACK FOREST
Peter, the founder of the company, learned how to make MISO from his mother, who was trained in the millennia-old art by a Japanese Zen master in 2006. Constantly interested in refining his techniques, Peter regularly travels to Japan to have his MISO tested by respected masters. The aim is to combine the Japanese tradition of miso with the rich heritage of the Black Forest. In the small business in the idyllic surroundings of the Black Forest, only high-quality ingredients are used and the art of miso production is preserved in artisanal perfection.
HAND-PICKED INGREDIENTS
Schwarzwald Miso only uses very carefully selected ingredients to ensure that each product offers the highest quality and variety of flavors. The miso is made from regional soybeans, sea salt and special koji spores. This careful selection is reflected in the umami-rich and full-bodied taste of all miso products.
TRADITIONAL PRODUCTION METHODS
Schwarzwald Miso is produced using traditional Japanese methods, which are cultivated with great dedication and care. The miso matures in wooden barrels to allow the flavors to develop optimally. This traditional fermentation method gives the miso its characteristic depth and complexity. From mild white miso to strong red miso and special creations with herbs or spices - Schwarzwald Miso has the right miso for every taste.
