A believer that food is medicine, Garms became interested in the fermentation process that produces the tangy, savory flavors that are commonly recognized in sauerkraut, pickles, and kimchi. That true savoriness — known as Umami — was first identified as a distinct fifth taste group in the 1980s, joining sweet, salty, sour, and bitter.

Herbalist and artisanal miso maker Gabe Garms joins us to chat about herbal misos, regenerative farming, and fermentation. 

Our misos were mentioned in an article written on Casia Lodge in Twisp, WA. Chef Wilson at Casia has used our misos in multiple different dishes at his restaurant with the last year. The full article is below.