Warm, Savory, Umami
Kacchu Miso (Katsuo Miso Soup Base )
Warm, Savory, Umami

Kacchu Miso (Katsuo Miso Soup Base )

$9.00

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Quantity
  • Description
  • Details
  • How To Use
  • Tradition to Table
Highlights
  • Warm, savory, umami-rich miso soup
  • Made from local bonito fish flakes and miso
  • Tropical island flavors from Okinawa
  • Local specialty

There's nothing more comforting than a warm, savory bowl of miso soup. The rich, umami flavors of this special miso soup come from the smokey bonito fish flakes from Irabu and tangy miso from Miyako, two tropical islands located 290km from the main island of Okinawa. For over 100 years the island of Irabu has been home to a thriving bonito fishing and drying industry using large skipjack tuna weighing 7kg or more (known as tobidai). These high-quality bonito flakes are combined with Miyako miso, made with 100% domestic soybeans, to create a soup base called “kacchu” - the soul food of Miyako.


Size: 100g
Storage: Refrigerate after opening
Ingredients: Miyako miso (soybeans (domestic, non-GMO), koji (wheat), sea salt, awamori (Okinawa rice liquor)), bonito flakes

DISCLAIMER:

We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

Suggested Uses: To prepare delicious kacchu soup squeeze 20g (about 1½ Tbsp) of kacchu miso into a bowl and mix with 180ml of boiling water. For true Miyako style kacchu soup try cracking an egg into the bowl before adding the boiling water. It can also be mixed with vinegar and sugar to create sumiso, a sweet and sour Japanese sauce commonly eaten with vegetables and seafood.
Substitutions: Use the miso as is as a savory dip for vegetables or for seasoning for stir-fries.

Kacchu Miso (Katsuo Miso Soup Base )

$9.00
Kacchu Miso (Katsuo Miso Soup Base )

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