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Producer: Yamamoto Jozo
Prefecture: Toyama
Ingredients: Rice miso (soybean, rice, salt) (domestic), vegetable extract (napa cabbage, carrot, cabbage potato), onion, hon “true” mirin, konbu (kelp) extract, shiitake mushroom extract powder, alcohol
Suggested use: Extremely versatile, use it to make miso soup, sauces for stir fries, marinades for vegetables, meat or fish, or salad dressings by adding oil, honey (or mirin or sugar) and a bit of citrus juice. Try it in the Cold Soy Milk Natto Pasta recipe provided.
Storage: Refrigerate after opening.

This umami-rich miso includes a special vegetable dashi (broth) which enhances the flavors and creates a deeper, more robust taste.

Yamamoto Jozo began as a specialty koji (fermenting microorganism) store over 250 years ago. Now in its 8th generation, they continue to make their miso using the same traditional techniques starting with the local rice for their koji, which is mixed by hand for 2-3 nights. The koji is then combined with carefully selected large, glossy enrei soybeans, local groundwater and salt, which is slowly fermented and aged for one year.

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.