FermenStation Brown Rice Miso is a carefully matured, premium miso crafted using organic soybeans, organic brown rice koji and natural salt. Made in small batches and fermented with patience, it delivers a rich, savoury profile with layered complexity that reflects traditional miso-making techniques.

This miso has been created for cooks who appreciate depth of flavour and thoughtful production. Its balanced character makes it a reliable pantry staple, suited to both classic Japanese-style dishes and modern, plant-based cooking.

Key Benefits

Premium brown rice miso with deep umami flavour
Made with organic soybeans and organic brown rice koji
Small batch and handcrafted
Naturally fermented for flavour development
Vegan and 100 percent natural

Ingredients

Organic soybeans, organic brown rice koji, natural salt, love & gratitude.

Directions

Stir into soups, broths and sauces, or use as a base for marinades and dressings. Add towards the end of cooking to preserve flavour.

Extended Information

Brown rice miso is known for its fuller, more robust flavour compared to lighter miso styles. The use of brown rice koji contributes earthy depth and subtle sweetness, while extended fermentation allows savoury notes to develop gradually over time.

FermenStation’s premium miso reflects the hands-on approach of an experienced chef, with careful attention given to each stage of fermentation and maturation. This commitment to craft has been recognised with a Sydney Royal Gold Medal, awarded for exceptional quality and taste.

Designed to be versatile, this miso works equally well in warming soups, slow-cooked vegetables, marinades and simple sauces. A small amount can transform a dish, adding complexity and balance without overpowering other ingredients. It is well suited to those who value traditional techniques, organic sourcing and flavour-led pantry staples.

If you are interested in learning more about the broader role fermented foods can play in everyday eating, this resource offers a helpful overview:

Checkout our full FermenStation range here: