Soy-Free Chickpea Miso

Smells like water. Tastes so delicate. so goood

Miso isn't just for soup. Did you know that chefs use this in sauces as well? So versatile and this brand has a mellow flavor without being overly salty. Keeps forever in the refrigerator. Try their red miso as well. I use both.

Reliably great miso, with a mild flavor that is great in veggie purees.

I want to start of by saying this is my favorite brand of white miso and have been using it for decades. When bought refrigerated in store it is always top quality. This seller obviously keeps this product in an unrefrigerated warehouse for long periods of time. My container arrived crushed. The contents had been unrefrigerated for so long that it was almost black. None of this is Great Eastern Sun's fault, it is the fault of the seller, Navistro. Steer clear of any miso sold by them, they don't care about quality control.

I use miso often for recipes like dressings and soups. I saw this brand recommended by Baked by Melissa and have to say is the best brand I have bought of white miso. Will buy again.

Makes excellent Miso soup base.

I am a newbie to this miso business. After reading about how nutritious and beneficial a food it is, decided to give it a try. Found this brand and liked the fact that the container is certified plastic neutral so at least I won't be adding to the amount already ingesting. Found the taste quite pleasing (although one has to be careful about the high salt content and reduce regular salt intake accordingly). Have gone through a couple of tubs of white and am now trying the red to see which one I like more. However, it could end up being a toss up and I will be ordering both flavor in the future. Highly recommend this seller.

Quality and flavor are excellent with this miso. It lasts nearly forever, and the cost is low enough that you can make very easy miso soups and ramen for not much more than the starving artist package price. No kidding. Especially if you are willing to boil bones. The only thing you need to watch out for is salt.Things to keep around:Miso paste.Kimchi (you can make this inexpensively and easily)Sesame oil and tahinidried beans and ricedecent bouillon - anchovy, dashi, beef, chickenany cheap noodles that work for youcanned or dried meat or fishThese will work with whatever protein you have/can afford (beans and rice make a complete protein when things get really tight) plus whatever veggies might be starting to turn (waste not want not). As bleak as it looks on paper, pretty much anything you throw together will be healthy and taste good. Top it with a jammy (medium boiled) egg (boil water, take eggs right from the fridge, lower into water, boil for 6.5 minutes, cool immediately), and it's stupid good. Beyond that, you can get as fancy as you wanna be.