Looking for ideas? Use miso to replace salt in any dish for added flavor. Try Miso Mashed Potatos or this recipe for Miso Chocolate Chip Cookies
We start each batch of our miso by polishing certified organic rice and culturing our own rice koji, an essential flavoring ingredient in miso. We then blend this with cooked soybeans and ferment the paste for 3 months for white miso and up to 4 years for red miso. As the batches get older, they produce more and more of the famous “umami” everyone seeks. A dab of this in broth is a quick and easy Miso Soup or lightly coat meat or vegetables for roasting. Looking for a great marinade? Check out our Shio Koji.
We have several varieties of Miso from which to select, including Soy-Free varieties. 8oz jars unless otherwise noted. Need more? Check out our bulk miso.