Product Features

• Origin (prefecture): Aichi
• Molt (koji) type: Soybean
• Characteristics: Made from soybeans produced in the Mikawa region and salt only, naturally brewed and matured in wooden barrels for at least two years. The colour is darker than miso made from other ingredients. The taste is characterised by a unique flavour with a rich, concentrated umami of soya beans, a little sourness and an astringent taste.
• Recommended dishes: miso soup, mackerel stewed in miso, stewed udon noodles, etc.
• Foodie Library - Miso 味噌 from all over Japan

Store in cool dry place

*Photo for reference only.