We produce miso with Swiss organic soybeans using the traditional Japanese way.
1. Soybeans are soaked in water overnight.
2. The soybeans are boiled in hot water and then grounded.
3. Then salt and Koji* are added KOJI*
4.We let everything ferment for three to twelve months.
Our delicious miso is made in the kitchens of the Léman region!
Route de St-Cergue 39, Nyon VD