Natto is a fermented soy food with a nutty, savory, pungent, and sticky-textured profile. Natto is a traditional Japanese food made by fermenting soybeans with Bacillus subtilis. Use Natto in rice bowls, breakfast plates, nori wraps, and simple Japanese-style condiments.

Spicy Miso is a fermented miso with a savory, salty, and umami-rich profile. Miso is a fermented paste traditionally made with koji culture, salt, and a protein or grain base. Use Spicy Miso in miso soup, broths, marinades, dressings, glazes, noodle bowls, and sauces.

Sprouted Brown Rice & Chickpea Miso is a fermented miso with a savory, salty, and umami-rich profile. Miso is a fermented paste traditionally made with koji culture, salt, and a protein or grain base. Use Sprouted Brown Rice & Chickpea Miso in miso soup, broths, marinades, dressings, glazes, noodle bowls, and sauces.

Sprouted Brown Rice & Soy Miso is a fermented miso with a savory, salty, and umami-rich profile. Miso is a fermented paste traditionally made with koji culture, salt, and a protein or grain base. Use Sprouted Brown Rice & Soy Miso in miso soup, broths, marinades, dressings, glazes, noodle bowls, and sauces.