Organic Oat Miso Paste

Rich, savoury, and gently sweet - this oat miso has been slowly and lovingly barrel-aged in Scottish oak casks for 3 months. Mix 25g with 200mL of hot water for a classic miso soup or use to elevate marinades, dressings, or even your morning porridge.

Contains: Gluten-free organic Scottish oats (91%), 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.