Takehito Maeda has been a traditional Japanese chef for 15 years in Japan and New Zealand.
While busy working as chef, he grew interested in fermentation. He started with home brew. When the beer was fermenting in a barrel, he could hear the noise of bubbling organisms working really hard, eating the sugar to turn it into alcohol for him. Then he tried a sour dough bread (which he still does). He has kept his sour dough starter for more that five years now.
Somehow, he found a couple(Rachel & Gareth) who grow soy beans locally in Motueka. A wonderful idea flashed into his mind; Miso!! In the old days in Japan, every family made their own miso paste at home. Takehito thought, “I can do this”.
Urban Hippie Miso is hand crafted in sunny Nelson and uses quality ingredients: New Zealand grown organic soy beans, natural sea salt from Blenheim, Koji (a type of culture for making Sake), and rice.
Miso is one of Japan’s traditional fermented foods.
Urban Hippie Miso is then fermented for more than 6months. Miso is a versatile condiment that you can use for soups, stir fries, marinades, dips, and dressings.
Please refrigerate after opening
Miso is a versatile condiment that you can use for soups, stir fries, marinades, dips, and dressings.
Soy beans (60%) Rice (27%) Sea Salt (11%) Alcohol (2%) Koji (Aspergillus Oryzae) Sodium Alginate
MSG free, GMO free, Unpasteurised and Gluten free
Made in Nelson New Zealand
GMO and MSG free
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