The illustration is outdated – a hailstorm prevented us from harvesting any hay flowers – so we only used hay in the current version. It still tastes great... we flavored the miso with hay.
Taste and use:
Our Hayflower Miso has a fresh, floral flavor with the scent of blooming mountain meadows. It's a classic addition to asparagus, as miso hollandaise, and miso mayonnaise, as well as any dish that pairs well with a light miso. Miso butter, all kinds of light sauces, salad dressings, dips, and vegetable broths. It can also be used with meat, pasta, and vegetables.
History of creation:
During a conversation with Michelin-starred chef Andreas Hillejan, the idea of creating a joint miso emerged. His restaurant, Marktrestaurant, is located in Mittelwald, in a side valley of the Karwendel Mountains—the beginning of the Northern Alps. Our thoughts quickly turned to a summer mountain meadow. Hiking in the mountains, especially in the Alps, is both a way to relax and recharge for many people. Therefore, we're infusing the taste of this time off into a miso. Andreas Hillejan and his entire team were high above Mittelwald in the Karwendel Mountains and collected hay flowers for us—these were then added to the miso along with dried hay. The hay was removed after maturing, leaving the flowers in the miso.
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