This japanese miso can be used in the preparation of many types of dishes such as dressings, sauces, with meats, fish, vegetables, but above all in Miso soups.
Whole soy beans, sea salt, water, koji
Dark and rich, this miso has a distinctive taste that can add an interesting new flavour to everyday cooking, especially soups, sauces and condiments. Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or refrigerator. However, it really depends on climatic conditions and personal preference. High temperatures will encourage further fermentation, which although not harmful, will darken the colour and alter the flavour of the miso as well as possibly leading to a build-up of pressure within the packaging.