Nelson-based company making miso, Urban Hippie
Miso - fermented, unpasterised soybean paste is packed with protein and beneficial micro organisms, as well as amino acid and also adds flavour and depth to soups, stews and marinades. Japanese chef Takehito Maeda came to New Zealand for the skiing and settled in Nelson in 2007. Four years ago he and his Japanese wife set up Urban Hippies and began making miso and other 'live' products that include an alternative toast spread to marmite - misomite. Takehito makes a new batch - which takes six months to mature - every week, producing over 10 tonnes a year.