Traditional Miso, Canadian Flavors

Photo by Amy Zambonin
Made in small batches of up to 35 litres, Inoue's miso is now available in a few retail locations in Ottawa and Quebec, such as Herb & Spice (on Bank Street), Ottawa Organics (online), Juniper Farm store and Boucanerie Chelsea Smokehouse.
It took a move from Japan to Canada for Etsuko Inoue to take up the art of fermenting miso, a process that can take two to three years, depending on the type she's making.
Inoue makes tradition brown-rice miso and expanded her line to include chickpea- and navy bean-based miso, blended with local ingredients...
... such as leeks, burdock root, shiitake mushrooms and even a touch of maple syrup.