Organic Pea Miso Paste

Deeply savoury, earthy, and warming. This miso is made with heritage British Carlin Fox peas and gluten-free oats, then left to do its thing in oak casks for 12 months for a rich, rounded finish. Brilliant whisked into soups and broths, stirred through stews, or used to add depth to gravies, marinades, and dressings.

Contains: Organic carlin peas, Gluten-free organic Scottish oats, sea salt, koji culture.

Allergen Info: Free from all major allergens. Gluten-free, soy-free, vegan.

Shelf Life: Store in a cool dry place then keep refrigerated and use within 6 months after opening. Shelf stable for 12 months after production.

Slow Sauce is a fermentation project that began rooted in tradition, adapted to place. We make small-batch miso and shoyu using Scottish-grown gluten free oats and British peas, aged in oak barrels in the hills of Aberdeenshire.

Founded by fermentation obsessives Robin Sherriff and Jonathan Hope, Slow Sauce is part kitchen experiment, part agricultural rethink. They take the classic Japanese method of koji fermentation and reimagine it with the ingredients that we have here - creating something new that’s still deeply respectful of where it came from.

It’s miso, but not as you know it. It’s sweet, savoury, punchy stuff. Slather it on toast. Stir it through porridge. Sip it hot in the morning. Dress your salad. Glaze your veg.

Fermented slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care.