Cashew MisoBROWN KOJI BOY

We love how versatile this soy-free cashew miso is! Made from lightly roasted cashews and chickpeas fermented with koji, it works in both desserts and savoury dishes. Use it as a spread (on toast or mixed into smoothie bowls), a base (in vegan butter masala or creamy sauces), or a flavour enhancer (add to noodles or dressings as a tahini alternative, or blend into brownies, caramel, or desserts!).

Brown Koji Boy (BKB) is a Goa-based culinary brand founded by Prachet Sancheti. They focus on redefining Indian cuisine by fusing traditional Japanese fermentation techniques with local Indian ingredients. The brand is known for its "no-fuss" approach, using no preservatives or additives to create deep umami flavours. They are recognized for experimenting with "as local as it gets" ingredients, including chana dal, Goan red rice, and even Feni, frequently collaborating with restaurants and chefs across India to develop limited-edition menus and unique flavor profiles like Hatcho Miso Ice Cream or Miso Mithai.