1. What makes it special?
Onions are naturally rich in prebiotic inulin and FOS. Combined with miso fermentation, the result is a highly unique umami-rich ferment.
2. Taste and texture
Deep umami, salty, and subtly sweet.
3. Functional benefits
✓ Rich in prebiotic inulin & FOS
✓ Umami-rich
✓ Fermented food
4. Key Compounds
• Inulin & FOS
• Organic Acids
• Polyphenols
5. How to Enjoy
Serve alongside proteins, burgers or Japanese-inspired meals.
6. The Fermentation Science
Diversity: 10–30 strains
CFU: 1–10 Billion per tbsp