Oat Miso, Organic
Hodmedod
£10
Rich, savoury, and gently sweet - this oat miso has been slowly and lovingly barrel-aged in Scottish oak casks for 3 months. Slow Sauce ferment slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care. Scottish miso, slowly made. Slow Sauce is a fermentation project that began rooted in tradition, adapted to place. They make small-batch miso and shoyu using Scottish-grown gluten free oats and British peas, aged in oak barrels in the hills of Aberdeenshire. Founded by fermentation obsessives Robin Sherriff and Jonathan
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Buy from HodmedodPrice seen 2026-09-06. Not an affiliate link, we earn nothing from it.






