South River Miso is a family owned, artisan miso company located at South River Farm in the foothills of the Berkshire Mountains in Conway, Massachusetts. They have been making hand crafted, wood fired, certified organic miso for over thirty years according to a centuries-old, Japanese farmhouse tradition. This is miso making practiced in a time-honored way in an atmosphere where careful food preparation is considered fundamental to the healing arts.
Miso (pronounced mee-so) is a delicious all purpose, high-protein seasoning which has played a major role in Japanese culture and cuisine for centuries. It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique, double fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan. Miso is best known as a seasoning for soup. It is used for flavoring a wide variety of other dishes as well. Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids. We are proud to offer the following unpasteurized varieties:
Varieties sold separately.
- Sweet Brown Rice: Sweet, savory, and highly versatile, this caramel colored miso works well in light soups, salad dressings, and marinades. Aged for one year. Gluten Free
- Chickpea Miso: Made with the sumptuous chick pea instead of soybeans, this variety has long been our family favorite. A staple of Middle Eastern cuisine since ancient times, the Chick Pea is one of the most easily digestible beans. Aged for one year. Soy and Gluten Free.
- Sweet White Miso: Famous to the Kyoto region of Japan for generations, Sweet White is now our most popular variety. With its sweet, gentle flavor and smooth, creamy texture, Sweet White Miso has a low salt content (4 %) and a very short fermentation time (three weeks). Sweet White is delicious in spreads, dips, sauces and salad dressings, or for seasoning light soups. Gluten Free.