FAQs

Because our miso is a live, naturally fermented produce, it may behave differently from supermarket miso. These are signs of real fermentation, not faults. Over time, the flavour continues to deepen and mature naturally.

Our miso is unpasteurised and remains a live, active product. For this reason, jars are not filled to the very top to allow space for natural fermentation and gas release. Each jar is carefully weighed to contain the correct amount of miso at the time of filling. This is normal and not a fault.

No - this is completely normal. Because our miso is a live, unpasteurised product, it continues to ferment over time and can build natural pressure. This can cause the lid to pop when opened. The miso is still perfectly fine to consume.

Surface mould is not uncommon in naturally fermented, unpasteurised miso. It can be safely removed by scraping it off, and the remaining miso can still be consumed.

To minimise mould, we recommend storing your miso in the refrigerator as soon as you receive it. Miso can be stored at room temperature if you wish to continue fermentation, but refrigeration slows this down and improves stability.

We recommend storing miso in the refrigerator as soon as you receive it. As a live, naturally fermented product, it will continue to mature over time, developing deeper flavour and complexity. Refrigeration slows this process and maintain consistency.

Some varieties are gluten free (such as brown rice miso, and chickpea miso), while others (such as barley miso) contain gluten. Please check individual product descriptions for details.

At this stage, we only offer delivery within Australia.

Yes - miso is traditionally made at home in Japan, and we offer miso making kits with instructions included. These are a great way to learn natural fermentation and start making your own miso.