We don't make Japanese miso in Portugal. We make Portuguese miso — with barbela wheat bread from Gleba, carolino rice from the Ribatejo, chickpeas and grass peas. Ingredients no producer outside this country has.
For a kitchen built on local produce, that isn't a marketing detail: it's an argument for the menu.
Every batch is identified and traceable from field to jar, with microbiological analysis before packing. We give you the sheet for the batch you're using.
We work to order and in small batches. That means consistency within a batch, and the ability to keep up with a menu that changes.
Ferments made for a specific dish, from your surplus or from an ingredient you want to make more of. We've already done it with Gleba.
| Product | Format | Base | Storage |
|---|---|---|---|
| Barbela Wheat Bread Miso | 250 g | Barbela wheat bread (Gleba), rice koji, sea salt | Refrigerate after opening |
| White Chickpea Miso | 250 g | Chickpeas, rice koji, sea salt | Refrigerate after opening |
| Red Soybean Miso | 250 g | Soybeans, rice koji — twelve months of fermentation | Refrigerate after opening |
| Grass Pea Miso | 100 g | Grass peas, rice koji, sea salt | Refrigerate after opening |
| Caramelised Amazake | 250 g | Carolino rice from the Ribatejo, rice koji | Refrigerate after opening |
| Koji Extract (Shio Koji) | 250 ml | Rice koji, sea salt flower, spring water | Refrigerate after opening |
| Gochujang | 250 g | Chilli, koji, Portuguese rice | Refrigerate after opening |
| Sea Salt Flower with Shoyu | 30 g | Sea salt flower, artisanal koji shoyu | Keep dry |
Food-service formats, minimum quantities, shelf life and the wholesale price list: we send these on request, with the full technical sheet for each product.
Write to us with what you need — quantities, formats, or an idea worth exploring. We'll reply with prices, technical sheets and samples.
Request prices and samples →