• Origin: Fukui Prefecture
• Koji Type: Rice Koji
• Taste: Salty
• Color: Light
• Characteristics: Made with the same ingredients, formula and maturation as the miso used by the monks at Eiheiji temple in Fukui Prefecture. Made from carefully selected Japanese soybeans and Japanese rice.
• Suggested Dishes: Miso soup, vegetable dipping sauce, etc.
• Foodie Library - Miso 味噌 from all over Japan

Store in cool dry place

*Photo for reference only.