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Product Features
- Origin: Kagoshima Prefecture
- Koji Type: Barley Koji
- Taste: Mild
- Color: Light
- Characteristics: Made only from Japanese barley, soya beans and natural salt 'Ako no Amashiyo', with no additives of any kind. It is not heat-treated, and the fermentation bacteria are still alive. The maturation period is relatively short, around three months, and it has a subtle sweet odour of koji.
- Suggested Dishes: Grilled pork in miso, satsuma soup, tofu pickled in miso, etc.
- Foodie Library - Miso 味噌 from all over Japan
Store in cool dry place
*Photo for reference only.
Product Features
- Origin: Kagoshima Prefecture
- Koji Type: Barley Koji
- Taste: Mild
- Color: Light
- Characteristics: Made only from Japanese barley, soya beans and natural salt 'Ako no Amashiyo', with no additives of any kind. It is not heat-treated, and the fermentation bacteria are still alive. The maturation period is relatively short, around three months, and it has a subtle sweet odour of koji.
- Suggested Dishes: Grilled pork in miso, satsuma soup, tofu pickled in miso, etc.
- Foodie Library - Miso 味噌 from all over Japan
Store in cool dry place
*Photo for reference only.