hozon is a fermented, stone-ground seasoning made in the style of miso paste.

unlike traditional miso, hozon does not contain soybeans - instead, nuts, seeds, and legumes undergo fermentation with a koji cultivated with basmati rice. after fermentation, the grains are ground to a smooth, creamy texture.

the name hozon derives from the japanese word for “preserved” and speaks to momofuku’s commitment to using traditional techniques to create new flavors through fermentation and preservation.

chickpea hozon
chickpeas provide a sweetness and lightness to this seasoning while also allowing for tremendous depth. this hozon invites a wide variety of applications. use it in every way you would a traditional miso paste or savory seasoning, as well as mixed with other umami-rich foods like vinegars, mushrooms, tomatoes, cheeses, and meats.

sunflower hozon
sunflower seeds ensure a smooth nuttiness and creamy sweetness characteristic of both a miso paste and nut butter. sunflower hozon is ideal as a flavoring base for savory soups, salad dressings, spreads, and dips, as well as incorporated into breads and desserts of all kinds.

chickpea gochu karu hozon
chickpeas provide a delicate sweetness to balance the spiciness of gochu karu, a traditional korean pepper. reminiscent of the spicy, korean, fermented soybean paste, gochujang, our chickpea gochu karu is made with basmati rice and chickpeas. the chickpea gochu karu may be used in curing fish, braising meats, and seasoning vegetables or soups. it also works nicely atop ramen and rice bowls.

all hozon are vegan, unpasteurized, unfiltered, less salty than traditional miso paste, and made by hand in small batches in brooklyn, ny.

additional seasonal varieties of hozon are produced in limited batches.