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Frequently Asked Questions

What is the difference between bone broth and stock?

Bone broth is simmered for a significantly longer time than stock, typically twelve to twenty-four hours or more, which extracts collagen and gelatin from the bones into the liquid. Stock is cooked for a shorter period and is used primarily as a flavour base. For the gut and joint health benefits associated with collagen, look for slow-cooked bone broth specifically.

Is bone broth good for gut health?

Bone broth contains gelatin and collagen derived from slow-cooked animal bones, which some people find supports digestive comfort. As with any food, individual responses vary, and bone broth should be seen as part of a broadly nourishing diet rather than a standalone remedy. For specific health concerns, a healthcare professional is the right source of personalised advice.

What is the difference between white and red miso?

White miso (shiro) is fermented for a shorter period, giving a milder, sweeter flavour suited to soups, light dressings and delicate dishes. Red miso (aka) is fermented for longer, producing a saltier, more intense flavour better suited to heartier dishes and bold marinades.

Does miso contain live cultures?

Unpasteurised miso retains its naturally occurring live cultures from fermentation. Pasteurised miso has been heat-treated, which extends shelf life but deactivates the live cultures. If the probiotic aspect is important to you, look for unpasteurised miso specifically.

How should I store miso paste?

Miso paste should be kept refrigerated once opened. Due to its high salt content, it keeps very well in the fridge for many months and in some cases considerably longer. Keep the surface covered to prevent drying.

Is bone broth suitable for vegetarians?

Traditional bone broth is made from animal bones and is not vegetarian or vegan. Vegetable broth is the appropriate alternative, though it does not contain collagen or gelatin.