I love miso. Delicious a simple hot-drink, a soup with noodles or giving taste to vegetables. And even in chocolate brownies or caramels. There are thousands of things you can use miso for. But there are many varieties and qualities of miso.

Most miso from the supermarket tastes mostly like salt and nothing more. I have made miso myself a few times, it was OK but not outstanding. So I am always on the lookout for great artisanal miso.

My favourite one is made by Choro Koji, een miso-bewer (yes, that's what it is called) from Rotterdam. Hiroki, the owner of Choro Koji can be found regularly at the farmers market in Rotterdam (Oogstmarkt), which is the nicest market in The Netherlands, but you can also buy it in a number of shops and online.

The base ingredients like soybean, buckwheat and barley are from The Netherlands. The salt is from France and the A.Oryza spores are from Japan.

Are you aware of miso produced in other countries than Japan? Appreciate if you link them in the comments.