Italian grown organic chickpeas with organic white rice koji. It is a modern style miso with a hint of sweetness.
 
Sumikichi is committed to producing authentic Japanese Miso with locally sourced organic ingredients and Mendip Hill’s natural spring water. Rich in probiotics, we hand-make the key ingredient Koji rice (fermentation starter) with sprouted organic brown rice and organic white rice, which defines our Miso's flavour. Along with making traditional soya miso, we are passionate about soya alternatives. such as chickpeas and fava to harness the Japanese fermentation tradition to modern Western cuisines.