Miso, Dandelion Leek 1#
Each spring, during the last week of April, we take to the woods to gather Wild Leeks (Allium tricoccum, also called Ramps). We cook them along with Dandelion greens, dried nettles, and Maine coast sea vegetables. Then these are hand chopped and mixed together with Hearty Brown Rice Miso (already aged for two years) and Sweet Tasting Brown Rice Miso (already aged for three months). This mixture is then aged for one full summer.
About South River Miso
We are a family owned, artisan miso company located at South River Farm in the foothills of the Berkshire Mountains in Conway, Massachusetts. We have been making hand crafted, wood fired, certified organic miso for over thirty years according to a centuries-old, Japanese farmhouse tradition. This is miso making practiced in a time-honored way in an atmosphere where careful food preparation is considered fundamental to the healing arts.
| Ingredients | Deep well water, organic black soybeans, organic brown rice, sun-dried sea salt, organic sea vegetables, and koji culture. – No gluten ingredients. |
| Product Type | Refrigerated |
| Country of Origin | USA |
| State | MA |
| Farm Name | |
| MSRP | 21.99 |
| Barcode | 702230049117 |
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