Highlights

• Deep savory flavor from aged natural soy sauce
• Natural sweetness from fermentation process
• Handmade following centuries-old methods

Kono Vinegar and Miso produces this traditional hishio moromi in Okayama, which has its own regional variety of moromi made with eggplant and radish. To make this hishio moromi they use natural soy sauce which has been aged in a cedar tub for two years. From start to finish, this hishio moromi is handmade following methods which have not changed for centuries. Hishio moromi is delicious when enjoyed as is and has a natural sweetness from the fermentation process. This savory, umami-filled paste will transform your dishes by enhancing the natural flavors of the ingredients and will become your new favorite paste.

ALSO FEATURED IN OUR Vegan: “Zen” Package