Sold Out
About the Sauce: A rich mix of fermented chillies and traditional Japanese flavors is bolstered by the umami undertones of locally sourced Australian red flava bean miso paste. The combination of flavors and textures give rise to a rollercoaster experience of hot, salty, sour and earthy.
Uses: This Japanese Miso Fermented Hot Sauce is perfect as an addition to any Japanese dish including gyoza, sashimi or simply over steamed rice.
Heat: Medium
Ingredients: birds eye chilli, carrot, capsicum, red flava bean miso, daikon, shallot, sea salt, ginger, garlic, rice wine vinegar, champagne vinegar, mirin
Size: 5 oz
Maker Story: In just a few years, Sabarac founder Geoff Baker has grown Sabarac into Australia's leading producer of fermented hot sauces and condiments. Geoff got into hot sauce after tasting a delicious homemade hot sauce at an American barbeque restaurant, he has never looked back.
After he was inspired to make his own hot sauce, Geoff started his journey to challenge the status quo in the hot sauce industry. Sabarac takes pride in deviating from the ordinary and creating truly unique handcrafted hot sauces. Since the beginning of his journey, Geoff has produced a line of incredible hot sauces, including a fermented watermelon hot sauce and a Japanese miso hot sauce.
Want to hear more about Geoff's journey in creating Sabarac? Listen to the Craft Hot Sauce Sabarac Podcast Episode here.