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For the first month of the Miso of the Month program, I’m releasing two of the most unusual and memorable medicinal misos to come out of my recent fermentation experiments.
Both misos were fermented for almost a year and produced in extremely limited quantities.
This may be the most unique miso I have ever made.
Schisandra berries are traditionally known as the “five flavor fruit” because they contain sweet, sour, salty, bitter, and pungent qualities all at once. During fermentation, those qualities become even more dynamic and expressive.
Made with organic black beans and homegrown schisandra berries from vines I’ve tended for over a decade, this miso creates a constantly shifting flavor experience that unfolds in waves across the palate. Deep savory richness gives way to bright fruit notes, gentle bitterness, subtle sweetness, and lingering complexity that continues evolving long after tasting.
I’ve jokingly been calling it the “everlasting gobstopper miso” because the flavor journey just keeps unfolding.
Schisandra has long been valued as an adaptogenic plant and has traditionally been used to support stamina, resilience, focus, and overall vitality.
This miso explores the more delicate and aromatic side of long fermentation.
Organic black beans are paired with blue elderflowers harvested in the Methow Valley, creating a miso that is earthy, floral, grounding, and unexpectedly bright. The rich depth of the black beans is lifted by the soft honeyed character of elderflower, producing a flavor that feels both comforting and ethereal.
The elderflowers themselves have a long history of traditional use and are especially associated with supporting the body during seasonal transitions.
This is one of the most elegant and nuanced misos I’ve produced so far and offers a very different expression of what miso can become through experimentation and time.
For the first month of the Miso of the Month program, I’m releasing two of the most unusual and memorable medicinal misos to come out of my recent fermentation experiments.
Both misos were fermented for almost a year and produced in extremely limited quantities.
This may be the most unique miso I have ever made.
Schisandra berries are traditionally known as the “five flavor fruit” because they contain sweet, sour, salty, bitter, and pungent qualities all at once. During fermentation, those qualities become even more dynamic and expressive.
Made with organic black beans and homegrown schisandra berries from vines I’ve tended for over a decade, this miso creates a constantly shifting flavor experience that unfolds in waves across the palate. Deep savory richness gives way to bright fruit notes, gentle bitterness, subtle sweetness, and lingering complexity that continues evolving long after tasting.
I’ve jokingly been calling it the “everlasting gobstopper miso” because the flavor journey just keeps unfolding.
Schisandra has long been valued as an adaptogenic plant and has traditionally been used to support stamina, resilience, focus, and overall vitality.
This miso explores the more delicate and aromatic side of long fermentation.
Organic black beans are paired with blue elderflowers harvested in the Methow Valley, creating a miso that is earthy, floral, grounding, and unexpectedly bright. The rich depth of the black beans is lifted by the soft honeyed character of elderflower, producing a flavor that feels both comforting and ethereal.
The elderflowers themselves have a long history of traditional use and are especially associated with supporting the body during seasonal transitions.
This is one of the most elegant and nuanced misos I’ve produced so far and offers a very different expression of what miso can become through experimentation and time.