What Jono Did Next!
Many of you will remember our unicycling, juggling head blender Jono who worked with us last year and then went on to set up his super exciting new miso business.
Now he's up and running we decided to give him a shout out and support his new local business, we know you guys are going to love his products as much as we do!
The Slow Story, Scotlands first 'Soy Sauce' Brewery
Scottish miso & shoyu, slowly made.
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. We 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.
We ferment slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care.
Why not check out their products here: https://www.slowsauce.co.uk/collections/miso-shoyu
