936 Exchange St.

Rochester, NY 14608





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We start each batch of our miso by polishing certified organic rice and culturing our own rice koji, an essential flavoring ingredient in miso. We then blend this with cooked soybeans and ferment the paste for 3 months to 3 years. As the batches get older, they produce more and more of the famous “umami” everyone seeks. A dab of this in broth is a quick and easy Miso Soup or lightly coat meat or vegetables for roasting. Looking for a great marinade? Check out our Shio Koji.

We have several varieties of Miso to select from, including Soy-Free varieties.



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Help Wanted!

We are looking to hire someone with experience baking sourdough bread or committed to learning the subtleties involved. This is a part time position with endless opportunities for creative side projects. Not for you but know someone? Feel free to share!

Interested parties should email robert@smallworldfood.com to inquire.