14/08/2026
Soy-free Miso???
We're big Miso Paste fans at Pack It In but not everyone can be!
Jackie Bailey is the founder of Umami Chef, a company making miso from British grown beans.
After developing an auto-immune condition that meant she could no longer eat soy; life without miso, soy sauce and many other fermented foods seemed inevitable. But, as an analytical chemist with a passion for Japanese food she began researching alternatives. She discovered the possibility of making miso and “soy” sauce from other beans. She used her analytical background to research and develop recipes and now produces misos made from British grown fava beans.
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Sweet White Miso
Fermented for 6 months, this miso is perfect in soups, salad dressing and for sweet applications like miso caramel.
Traditionally fermented to give a sweet umami flavour and aroma.
Unpasteurised, to retain the beneficial enzymes and bacteria.
Free from soy
Made in an environment free from the top 14 allergens.
No additives – the miso is made with just three natural ingredients (fava beans, rice koji and salt)
Suitable for vegans and vegetarians
packitin.tillex.co.uk
