My miso is made by traditional Japanese way, which I learn from my family, using Australian organic ingredients. It was fermented naturally over 1 year, brings rich Umami flavour. Easy way to enjoy is spread on the toast (nice with Avo + egg), simply mixed with cooked vegetable or marinade with fish/meat before grill. I can guarantee this miso make your meal one rank up! Enjoy authentic flavour and benefit from Japanese fermentation.