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The unpasteurized organic miso of soy and rice is a very versatile gluten-free food; its taste is sweet, round in the mouth and slightly salty. It is the result of a natural (not forced) fermentation of at least 2 years. For its manufacture, only certified organic ingredients guaranteed without GMOs are used:

Whole organic soybeans with very high protein content. Local or regional soybeans from the Eastern Townships, Central Quebec or Mauricie are preferred.

Organic whole Arborio rice, lightly polished, coming from Italy. After trying several varieties of rice from various parts of the world, they opted for this round grain rice that allows the best fermentation and gives the miso this unique flavor.

An inoculum made of Aspergillus oryzae and a group of lactic bacteria including Pediococcus halophilus and Lactobacillus delbruekii.