Miso Tango is a bold, non-hot fermented sauce built for depth, balance, and versatility. It begins with a long lacto-fermentation of cherry tomatoes, sweet bell peppers, persimmons, and plums, allowing natural acidity and complexity to develop over time. After fermentation, the vegetables are blended smooth and gently finished with honey for balance, coriander for warmth, olive oil for body, and white miso paste to deliver a deep, savory umami finish. The result is tangy but smooth, savory without being heavy, and layered in a way that keeps your palate coming back for another bite. There’s no vinegar and no heat — just fermentation doing what it does best. This is our go-to house dressing: refined enough for salads, bold enough for proteins, and versatile enough to live on your counter. Flavor Profile • Tangy • Savory • Umami-forward • Smooth • Balanced • Heat level: None (Non-Hot) Suggested Uses • Salad dressing or vinaigrette base • Drizzle over roasted vegetables • Finishing sauce for chicken, pork, or fish • Grain bowls, rice dishes, or noodle bowls • Sandwich spread or dip base Ingredients • Lacto-fermented vegetables (cherry tomatoes, bell peppers, persimmon, plum) • Water • Sea salt • Honey • White miso paste (soybeans, rice, salt, cultured rice) • Olive oil • Coriander • Black pepper Additional Info • No vinegar added • Lacto-fermented • Naturally gluten-free • Contains soy • Small-batch • Veteran-owned • Made in Texas