Traditional Miso Production

O:CHi Miso
Traditional Japanese miso production has been in Austria for 40 years - learned 40 years ago in monasteries from monks in Japan and then produced in Austria with regional and exclusively organic raw materials.
200 years of proven knowledge and experience and traditional processing - only wooden utensils and wooden barrels are used - vitamin B12 can only develop in wooden barrels.

The miso is allowed to mature for at least 2 years, without temperature control in unheated storage rooms according to the seasons - in summer there is a very intensive fermentation process and in winter it is allowed to rest.

This creates an extraordinary taste experience - umami - deep, complex flavors, and many nutrients and microorganisms that short-aged miso varieties in plastic and metal production and storage cannot offer.