Prefecture: Toyama
Producer: Yamamoto Jozo
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
Vegan, Gluten-free, Dairy-free
Size: 300g
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.

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.