Gozen 16 Grain Miso - 300g - Vegan

Rich. Earthy. Complex — miso with real depth and character.

This is miso with substance. Crafted from a blend of 16 grains and legumes, Gozen 16 Grain Miso delivers deep, layered umami with a richness that’s both comforting and refined. You’ll taste the natural depth of soybeans, rice, barley, and ancient grains — all brought together through traditional Japanese fermentation.

It’s fuller and more complex than standard miso, making it perfect for soups, marinades, dressings, and slow-cooked dishes that need real backbone.

Why it earns a spot in my pantry

Miso is one of the most powerful flavour builders you can have on hand. I use it constantly — from classic miso soup to quick glazes for vegetables like eggplant or fresh seasonal corn. It brings savoury depth instantly, especially in plant-based cooking, where it replaces the richness normally built through meat or long cooking.

Chef Ian’s favourite quick uses

Two of my go-to miso dishes are incredibly simple — and they’re often the ones that surprise people most.

Vegan Miso Glazed Eggplant (Nasu Dengaku)
Cut eggplant in half lengthways, score the flesh, and roast cut-side down until soft. Turn over, brush with a mix of miso, a little maple syrup (or sugar), and a splash of mirin or water. Grill or roast again until glossy and caramelised.
The miso creates a rich, savoury glaze that turns humble eggplant into something properly special.

Miso Sweet Corn (What’s in Season favourite)
Brush fresh corn with a mix of miso and a little olive oil or vegan butter, then grill or roast. The natural sweetness of the corn with the savoury miso is one of those combinations that just works.
It’s a perfect example of how miso doesn’t overpower — it enhances.

Chef Ian’s best ways to use it

• Proper miso soup: dissolve gently into dashi with tofu and spring onion
• Marinades: incredible with chicken, salmon, eggplant, or mushrooms
• Glazes: mix with honey or mirin and brush over roasted veg or fish
• Dressings: whisk with sesame oil and rice vinegar for salads
• Soup and noodle boost: adds depth to broths instantly
• Vegetable upgrade: toss through roasted pumpkin, eggplant, or greens
• Butter alternative: mix with softened butter for an umami spread on corn or bread

Chef Ian’s tip

Never boil miso — stir it in at the end of cooking to preserve its flavour and natural complexity.

Flavour profile

Deep • Earthy • Savoury • Complex umami

Ingredients

Soybean, rice, salt, brown rice (germinated, glutinous), barley (pearl, rolled, glutinous), soybean (green, yellow, black), rice (black, red), millet (proso, foxtail, barnyard), coix seed, adzuki, corn.

Allergens & Dietary

Contains: soybean, barley (gluten).
May contain traces of sesame, almond, cashew, walnut.
Vegan friendly.
Not gluten free.

Storage

Store in a cool, dry place away from direct sunlight.
Refrigerate after opening.
Shelf life: 12 months.

Nutrition (per 100g)

Energy 791kJ
Protein 10.6g
Fat 5.6g (Saturated 1.5g)
Carbohydrate 24.0g (Sugars 13.8g)
Sodium 4330mg

Country of Origin

Product of Japan