Zesty Sansho Peppercorn Miso
Cabi's Zesty Sasho Peppercorn Miso is bold yet subtle, a real sensory experience! Cabi partnered with a Japanese miso maker that has been making miso using traditional techniques since 1909 in the Japanese mountains. This miso balances zesty sansho peppercorn with sweet miso for a well-rounded and unexpected flavor. Try using it as a marinade or whenever a recipe calls for miso paste.
Contains: Soy, Sesame
About the producer
Cabi is simple. It starts with a piece of mold (see: Cabi name) and we hope it spreads like a culture; the desire to share easy and traditional Japanese home cooking.
Cabi / Kabi (カビ) means mold in Japanese. Don’t worry, we are talking about really good mold and fermentation! Anyway, it’s time that word underwent some rebranding. So here it is, good mold. Japan has a long history of fermented foods especially used for its health benefits. It is the only culture to use Koji mold (aespergillus oryzae), thus forming what we know plainly as Koji – when this mold is inoculated/grown onto any steamed grain medium.
Koji is used in almost every single Japanese condiment from soy sauce, miso, vinegar to even sake. It’s definitely not an overstatement to say that Koji has inspired and defined Japan’s culinary world, and therefore our culture. The definition of our culture is in these live cultures. So yes, we are here to promote good culture around mold. Long live fermentation