My name is Kyle Boland from Boland Ferments in Ghent. I am a chef and worked at In De Wulf, De Vitrine and Chambre Separee and now turned my passion and love of miso an ferments to a full time occupation. I am using local/bio farmers to make my products. I also use excess or waste from farmers and restaurants to turn it into something yummy and useful. The products have no extra preservatives or additives. They are made using traditional techniques and time. Giving you the true flavour and health benefit.