Fermented over three months, the natural flavor of chickpea & rice koji brings out sweetness that makes this miso great for sweet & savory recipes. It even works great as a dip!

Mido's Miso is founded by Midori Uehara, who moved to Oregon from Japan in 2016. Midori first started making Miso just to nourish herself and her family in Oregon. Then she started sharing with her friends in her community, and started Miso workshops in the community to share the nourishment.