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For the second month of the Miso of the Month program, we are switching over from medicinal misos to some of the best tasting misos that I’ve made in awhile
Both misos were fermented for almost a year and produced in extremely limited quantities.
The rose petals were harvested in western Washington in 2025 and I combined them with my all time favorite bean, the pink bean and fermented it for 10 months.
This miso is absolutely delicious and really brightens up almost any dish. My favorite applications for it are in salad dressings (especially vinaigrettes) and it really excels in baking applications such as cookies and cakes.
Rose is a calming herb so this is also a great miso soup to wind down your day and help you relax.
Red beans and rice has always been one of my favorite dishes and about a year ago I read about a chef making miso out of red beans and using it as the primary seasoning in his dish.
After reading about this and hearing about how amazing this dish was, I decided I was going to make my first miso out of red beans, and it turned out to be a huge hit.
This miso is just a tad sweeter than the pink bean and is equally as rich. Out of the two misos for this month, this is definitely the most versatile and can be used in any application, from sweet to savory.
For the second month of the Miso of the Month program, we are switching over from medicinal misos to some of the best tasting misos that I’ve made in awhile
Both misos were fermented for almost a year and produced in extremely limited quantities.
The rose petals were harvested in western Washington in 2025 and I combined them with my all time favorite bean, the pink bean and fermented it for 10 months.
This miso is absolutely delicious and really brightens up almost any dish. My favorite applications for it are in salad dressings (especially vinaigrettes) and it really excels in baking applications such as cookies and cakes.
Rose is a calming herb so this is also a great miso soup to wind down your day and help you relax.
Red beans and rice has always been one of my favorite dishes and about a year ago I read about a chef making miso out of red beans and using it as the primary seasoning in his dish.
After reading about this and hearing about how amazing this dish was, I decided I was going to make my first miso out of red beans, and it turned out to be a huge hit.
This miso is just a tad sweeter than the pink bean and is equally as rich. Out of the two misos for this month, this is definitely the most versatile and can be used in any application, from sweet to savory.