Namikura Kyoto Shiro miso is typically made with 1.5 to 2 times as much white rice koji as cooked soybeans and a lower salt ratio than other miso. It has been aged for 3 months. It is known for its lighter color, smooth texture, and milder flavor, and is often thinned with sake and spread on fish to marinate prior to grilling. It is organic.
Namikura Miso Co is a family-owned, 5th-generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides itself on being involved in every level of production, from hand-selecting local ingredients through packaging.
* Please note that due to the natural nature of the fermentation of the miso paste, the item you receive may be darker in color than what is shown in the photos. This aging is called the "Maillard reaction." The darker the color, the more intense the flavor is.
Net wt. 2.2 lb / 1 kg
Product of Japan
