What is Koji?

Koji is a fungi, specifically a food mold. It has been domesticated by humans for thousands of years to maximize the amount of nutrients that we take in from our food. Not only is it the base product to make miso, it’s also used to make soy sauce and sake.

What is miso?

Miso is koji, a cooked bean and salt combined together, weighed down and fermented for a long period of time. We ferment most of our misos for 10 months and some even longer than that.

Where do you come up with all these ideas?

Essentially, any food that contains starch or protein (and sometimes fats) can be made into a miso. I’ve been a farmer and wild harvester for close to 15 years and have tried numerous combinations of different foods and the possibilities are practically limitless. In the end, some of the ideas don’t work out, but it’s the trial and error and my love for making miso that has led to the successes. 

Do you source your ingredients locally?

I try to source as many of my ingredients from local farmers as I can. There aren’t any large scale organic bean or rice producers locally but if it can be grown here, I source it from here (especially from farmers in the Methow Valley if at all possible).

I am allergic to ___. Can I eat your miso?

Our misos don’t contain any soy or gluten, which are typically barriers for many people from trying miso. 

Why is fermented food good for my gut?

Fermented foods contain probiotics, which help us regulate our immune system. While almost all fermented foods contain probiotics, miso contains some of the most resilient of the beneficial  microbes due to it’s long fermentation time. 

What can I make with miso besides soup?

Essentially, miso is an ingredient (similar to salt) and can be applied to nearly any food. It’s best used in marinades, sauces, salad dressings, baked goods and practically anything.

Where can I buy your miso?

You can currently find our misos at Glover Street Market in Twisp and the Methow Valley Foodshed in Winthrop. I am also vending nearly every Saturday at the Methow Valley Farmer’s Market in Twisp.

Can I store the miso on my countertop?

While you can and miso itself won’t go bad, the flavor profile of the miso will change. Refrigeration is recommended and they will last indefinitely.