Jono is a fermentation wizard. From deep in rural Deeside, he takes heritage British grains and other amazing protein-rich foods and combines them with sea salt and organic barley koji to create truly mouthwatering misos. Hugely satisfying, and aged wonderfully in oak barrels, Jono’s misos are everyday items that are seriously good for your gut. Spread them on toast, put them in a Bloody Mary, a pizza, the sky’s the limit. Miso – packed with amino acids – improves the flavour of just about everything. And the umami taste, of course, is just sublime.