Roasted Buckwheat Miso

This miso is made from organic buckwheat seeds from Philippe Guichard, producer in Paillotes in Lot-et-Garonne. These seeds are first roasted and infused in Datxa kombucha, then fermented for 8 months with rice koji and Salies-de-Béarn salt. A miso which is part of a process of total valorization of the raw material in our fermentation workshop in the Basque Country. To season your sweet and savory preparations: miso caramel, vinaigrettes, broths, marinades, etc.