{"title":"Miso","description":"\u003cp\u003eMiso is fermented patience — soybeans, koji, and salt left to age for months or years until they turn deep and savory. The ones here are still made the slow way, in cedar vats, by producers who measure aging in seasons rather than days.\u003c\/p\u003e\u003cp\u003eFrom light Saikyo-style sweet white miso to two-year Hatcho, each is shipped directly from its maker in Japan — the miso Yan \u0026amp; Keiko keep in their own kitchen.\u003c\/p\u003e","products":[{"product_id":"maruya-organic-hatcho-miso-300g","title":"Maruya Organic Hatcho Miso: 2-Year Stone-Weighted, Founded 1337 300g","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eThe world’s most ancient miso tradition — now certified organic.\u003c\/p\u003e\n\n\u003cp\u003eMaruya has been crafting Hatcho miso since 1337 — nearly 700 years of unbroken tradition. This is the organic expression of that craft: the same two-year, stone-weighted fermentation, made with certified organic Mikawa soybeans and salt alone.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCertified organic soybeans and salt only — no additives, no grain, no wheat: naturally gluten-free.\u003c\/li\u003e\n\u003cli\u003eStone-weighted in cedar barrels for two full years, through two summers and two winters — twice the depth of ordinary miso.\u003c\/li\u003e\n\u003cli\u003eFermented in Okazaki since 1337 by the same hand-stacked river-stone method, unchanged since the Edo period.\u003c\/li\u003e\n\u003cli\u003eOrganic Hatcho miso is rare outside Japan — shipped directly from the brewery, not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Organic Hatcho Miso（有機八丁味噌） \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 300g (10.6 oz) — approx. 20 cups of miso soup\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic soybeans (Mikawa, Aichi), salt — no additives, no pesticides or chemical fertilizers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy. Gluten-free. Non-GMO.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e 18 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Room temperature unopened; refrigerate after opening and consume promptly. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Maruya Hatcho Miso Co., Ltd.（株式会社まるや八丁味噌, est. 1337）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Okazaki City, Aichi Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eFounded in 1337 in Hatcho-machi — exactly eight chō from Okazaki Castle — Maruya has carried the same craft forward for nearly seven centuries. This organic version is the pinnacle of that tradition: the same two-year stone-weighted fermentation, the same three-ton river-stone pyramids stacked by hand, but using certified organic soybeans grown without pesticides or chemical fertilizers. In a world of shortcuts, it is the deliberate opposite.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eFlavor profile\u003c\/summary\u003e\n\u003cp\u003eDeeper and more complex than standard Hatcho miso. The organic soybeans bring a cleaner, rounder sweetness to the fermentation, with less of the mineral sharpness of conventional varieties. Dark, dense, and intensely savory — closer to aged chocolate or fine balsamic than to anything you would call “soup paste” — and notably less salty, more concentrated in pure umami.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eDissolve a small spoonful into hot dashi for an extraordinary miso soup — one 300g box makes around 20 cups. Use it as a marinade for beef, eggplant, or salmon, or stir a little into stews, gumbo, or ramen broth for hidden depth. Whisk with butter as a finishing sauce for grilled meats, or — for the adventurous — spread it thinly on dark bread with a sliver of aged cheese. A little goes a long way.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/mikawa\"\u003eA Journey to Mikawa\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maruya Hatcho Miso Co., Ltd. (株式会社まるや八丁味噌)","offers":[{"title":"Default Title","offer_id":48517481201899,"sku":null,"price":2600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/maruya-organic-hatcho-mi.png?v=1782467379"},{"product_id":"sukyu-yamabuki-koji-shinshu-miso-from-nagano","title":"Sukyu Yamabuki Koji Shinshu Miso from Nagano","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eExceptional 15-koji ratio — more rice koji than most Shinshu miso, creating natural sweetness that rounds and balances the salt\u003c\/li\u003e\n  \u003cli\u003eFrom a 350-year-old miso house in the mountains of Nagano — winner of the Japan Food Selection 2026 Gold Award\u003c\/li\u003e\n  \u003cli\u003eEndlessly versatile: equally at home in morning miso soup, glazes, dressings, and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Yamabuki Koji Miso (山吹こうじ味噌) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 500g (17.6 oz) — approx. 50 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, Rice, Salt, Alcohol (trace amounts, used as a natural preservative)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. Contains trace alcohol (natural preservative; not a flavor ingredient). Suitable for cooking; alcohol evaporates with heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 6 months from production date\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep away from heat and direct sunlight; refrigeration recommended after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Sukyu Shoten Co., Ltd., founded c. 1676. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Komoro City, Nagano Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eSukyu Shoten has been fermenting miso in the mountain city of Komoro, Nagano, for approximately 350 years — making it one of the oldest continuously operating miso houses in Japan. Their flagship brand, Yamabuki, draws its name from the golden mountain rose that blooms each spring along Nagano's rivers. In 2026, their miso tasting set earned a Gold Award at the Japan Food Selection, affirming what generations of Japanese families have long known.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eYamabuki Koji Miso opens with a gentle, rice-forward sweetness — the unmistakable character of a high-koji Shinshu miso. The salt is present but soft, drawn back by the natural sugars of the rice fermentation. Underneath, a clean soybean umami lingers, making each spoonful feel satisfying without being heavy. It is the kind of miso you reach for every day.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eClassic miso soup with silken tofu and wakame; a miso-butter sauce stirred into pasta or spread over grilled corn; a quick miso glaze brushed onto salmon before broiling; whisked with rice vinegar and sesame oil into a dressing for grain bowls or roasted vegetables.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sukyu Shoten Co., Ltd. (酢久商店株式会社)","offers":[{"title":"Default Title","offer_id":48580140269803,"sku":"SUKYU-YAMABUKI-KOJI-500G","price":2220.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/sukyu-yamabuki-koji-shin.png?v=1782467417"},{"product_id":"sukyu-kuzaemon-shinshu-miso-from-nagano-333rd-anniversary-blend","title":"Sukyu Kuzaemon Shinshu Miso from Nagano — 333rd Anniversary Blend","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eNamed for Kuzaemon, the founding patriarch — a commemorative blend created to mark 333 years of unbroken brewing tradition\u003c\/li\u003e\n  \u003cli\u003eSweet-style Shinshu miso with a 13-koji ratio: gentle rice sweetness balanced by pronounced soybean depth\u003c\/li\u003e\n  \u003cli\u003eFrom the same Gold Award-winning house as Yamabuki, crafted for those who want something a little more special\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kuzaemon Special Blend Miso (久左衛門 酢久特別ブレンド) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 500g (17.6 oz) — approx. 50 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, Rice, Salt, Alcohol (trace amounts, used as a natural preservative)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. Contains trace alcohol (natural preservative; not a flavor ingredient). Suitable for cooking; alcohol evaporates with heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 6 months from production date\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep away from heat and direct sunlight; refrigeration recommended after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Sukyu Shoten Co., Ltd., founded c. 1676. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Komoro City, Nagano Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eWhen Sukyu Shoten reached their 333rd anniversary, they set out to create a blend worthy of the occasion — one that would carry the name of Kuzaemon, the family patriarch who started it all. The result is a special-edition miso that has since become a permanent signature of the house, representing over three centuries of accumulated knowledge: knowing exactly how much rice, how much soybean, and how much time it takes to coax out something truly memorable.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eKuzaemon opens sweetly — the kind of gentle, natural sweetness that only comes from quality rice koji given enough time to develop. But it does not stop there. Behind the sweetness sits a distinct soybean character, richer and more substantial than you might expect from a sweet-style miso. The two are in quiet conversation, making this a miso that surprises first-time tasters and satisfies long-time enthusiasts alike.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eMiso soup with clams, sweet onions, or roasted pumpkin; a marinade for chicken thighs or pork tenderloin left overnight before grilling; stirred into warm dashi with butter and a soft-boiled egg for a comforting rice bowl topping; blended with cream cheese as a spread for crackers or fresh vegetables.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sukyu Shoten Co., Ltd. (酢久商店株式会社)","offers":[{"title":"Default Title","offer_id":48580141514987,"sku":"SUKYU-KUZAEMON-500G","price":2560.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/sukyu-kuzaemon-shinshu-m.png?v=1782467396"},{"product_id":"nishikyo-sweet-white-miso-kyotanba-300g-kyoto-saikyo-style-23-koji-ratio-made-in-japan","title":"Nishikyo White Miso Kyotanba, Saikyo Style from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eExceptional 23-koji ratio — 23 parts rice koji per 10 parts soybeans — producing the natural sweetness that defines Kyoto-style white miso, with no added sugar\u003c\/li\u003e\n  \u003cli\u003eThe classic \"saikyo\" white miso of Kyoto: behind Japan's most iconic marinated dish, saikyo-zuke, and a centerpiece of New Year ozoni soup for generations\u003c\/li\u003e\n  \u003cli\u003eThree pure ingredients only: domestic Japanese rice, domestic soybeans, and Akō sea salt — nothing more\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Nishikyo Shiro Miso Kyotanba (西京白みそ 京丹波) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 300g (10.6 oz) — approx. 30 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice (domestic Japan), soybeans (domestic Japan), salt (Akō)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. No alcohol, no additives, no preservatives. Naturally sweet — no sugar added.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 3 months from production date (fresh white miso; check package for exact date)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate; best consumed promptly after opening. Keep away from heat and direct sunlight. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Nishikyo Miso Co., Ltd. (株式会社西京味噌), Kyoto. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kyoto, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eNishikyo Miso has been crafting the sweet white miso of Kyoto for generations, upholding the saikyo tradition that once served the imperial court. Their Kyotanba line is made using rice from the Tanba highlands — a region prized for clean mountain water and cool air — and seasoned with Akō sea salt, one of Japan's most respected. The result is the pale, silky white miso that Kyoto cooks have relied on for everything from simple morning soup to formal kaiseki cuisine.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eKyotanba opens with a gentle, clean sweetness — the pure expression of high-ratio rice koji given time to develop. There is none of the sharpness or saltiness you might expect from other misos; instead, the flavor is round, soft, and almost milky, with a subtle depth from the soybeans working quietly underneath. It is delicate without being bland, and intensely aromatic when warmed in dashi broth.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eClassic ozoni (New Year's mochi soup) in the Kyoto style; the essential base for saikyo-zuke marinade — coat salmon or cod overnight before pan-frying for a caramelized, lightly sweet finish; whisked with dashi, mirin, and rice vinegar into a creamy dressing; used as a glaze brushed onto roasted root vegetables or grilled tofu in the final minutes of cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/kyoto-the-quiet-capital-of-flavor\"\u003eKyoto: The Quiet Capital of Flavor\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Saikyo Miso Co., Ltd. (株式会社西京味噌)","offers":[{"title":"Default Title","offer_id":48583468220651,"sku":"NISHIKYO-KYOTANBA-300G","price":1340.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/nishikyo-sweet-white-mis_bc61c78f-d6ea-4148-89ac-70053a793c04.png?v=1782467686"},{"product_id":"nishikyo-sweet-white-miso-takumi-375g-kyoto-artisan-grade-23-koji-sweetness-gift-ready-made-in-japan","title":"Nishikyo Takumi White Miso from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eThe premium \"Takumi\" (匠 — artisan) expression of Nishikyo's celebrated Kyoto white miso, in a more generous 375g portion ideal for regular cooking\u003c\/li\u003e\n  \u003cli\u003eSame exceptional 23-koji ratio that defines the saikyo tradition — extraordinarily sweet, pure, and refined, with no added sugar\u003c\/li\u003e\n  \u003cli\u003eElegant packaging popular as a Kyoto gift; made from domestic Japanese rice, soybeans, and Akō sea salt only\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Nishikyo Shiro Miso Takumi (西京白みそ 匠) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 375g (13.2 oz) — approx. 37 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice (domestic Japan), soybeans (domestic Japan), salt (Akō)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. No alcohol, no additives, no preservatives. Naturally sweet — no sugar added.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 3 months from production date (fresh white miso; check package for exact date)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate; best consumed promptly after opening. Keep away from heat and direct sunlight. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Nishikyo Miso Co., Ltd. (株式会社西京味噌), Kyoto. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kyoto, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eThe Takumi (匠) label represents the artisan tier of Nishikyo Miso's lineup — the same recipe and pure ingredients as the Kyotanba, now presented with a refined package that has made it a favorite for Japanese gifting. Kyoto's saikyo white miso tradition traces back to the city's imperial era, when the sweetest and most refined miso was reserved for the court. Nishikyo carries that heritage into the present, making their white miso the standard by which all saikyo miso is measured.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eTakumi shares the same clean, silken sweetness as the Kyotanba — the unmistakable signature of a high-koji white miso from Kyoto. In the slightly larger size, you can use it generously: spread across fish before marinating, stirred into dressings in full tablespoon amounts, added to soup stock without reservation. The flavor is mild enough to enhance without dominating, yet complex enough that each dish clearly benefits.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eOvernight saikyo-zuke marinade for salmon, cod, or chicken — bake until caramelized and lightly charred at the edges; creamy white miso soup with silken tofu, clams, or seasonal vegetables; stirred into warm milk with a little butter for a comforting savory drink; blended with tahini and lemon juice into a rich, slightly sweet dip for vegetables.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Saikyo Miso Co., Ltd. (株式会社西京味噌)","offers":[{"title":"Default Title","offer_id":48583468318955,"sku":"NISHIKYO-TAKUMI-375G","price":1570.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/nishikyo-sweet-white-mis.png?v=1782467412"},{"product_id":"maruya-hatcho-miso-mikawa-soybeans-300g-gi-certified-2-year-stone-aged-okazaki-aichi-made-in-japan","title":"Maruya Hatcho Miso Mikawa from Aichi, GI-Certified","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGI-protected (Geographic Indication) Hatcho Miso from Okazaki — made from Mikawa-grown soybeans and salt alone, aged over two summers and two winters under hand-stacked pyramid stone weights\u003c\/li\u003e\n  \u003cli\u003eSoybeans and salt only — no grain koji, no additives, no preservatives: the most ancient miso style in Japan, producing concentrated umami that no other fermented product quite matches\u003c\/li\u003e\n  \u003cli\u003eOne of just two producers globally permitted to use the protected \"Hatcho Miso\" GI designation — an unbroken tradition of over 400 years in Okazaki Castle town\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Hatcho Miso with Mikawa Soybeans (三河産大豆の八丁味噌) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 300g (10.6 oz) — approx. 30 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans (Mikawa \/ Aichi Prefecture, Japan), salt\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. No grain, no alcohol, no additives, no preservatives. Naturally gluten-free.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 18 months from production date\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Maruya Hatcho Miso Co., Ltd. (株式会社まるや八丁味噌), Okazaki, Aichi. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Okazaki City, Aichi Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eIn the castle town of Okazaki, Aichi Prefecture — birthplace of Tokugawa Ieyasu, the shogun who unified Japan — Maruya Hatcho Miso has been fermenting the same style of miso for over 400 years. The name \"Hatcho\" comes from the old Tokugawa road: the brewery sits exactly eight cho (roughly 870 meters) from Okazaki Castle. Maruya is one of just two producers legally permitted to use the GI-protected \"Hatcho Miso\" name under Japan's geographic indication system, meaning every batch must be made by hand in Okazaki using methods unchanged since the Edo period — soybeans pressed into large cedar barrels, weighted with hand-stacked river stones in a pyramid formation, then left to ferment naturally through two full cycles of summer heat and winter cold.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eHatcho miso is a different experience entirely from milder rice and barley misos. It opens with a bold, earthy intensity — a concentrated savory depth that lingers long on the palate — followed by a subtle bitterness and a faint acidity that signals years of natural fermentation at work. There is nothing sweet here: this is umami in its most elemental form, the kind of flavor that transforms a simple broth into something ancient and complex. A small amount goes a very long way.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eRich, darkly flavored Nagoya-style miso soup (tonjiru) with root vegetables and pork; miso katsu — the Nagoya classic of thick tonkatsu glazed with a deep hatcho miso sauce; blended as a bold ramen tare into chicken stock; added in small amounts to stews, braises, and dark sauces to build depth; mixed with sake and mirin into a miso dengaku glaze for grilled eggplant or firm tofu.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/mikawa\"\u003eA Journey to Mikawa\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maruya Hatcho Miso Co., Ltd. (株式会社まるや八丁味噌)","offers":[{"title":"Default Title","offer_id":48583468450027,"sku":"MARUYA-HATCHO-MIKAWA-300G","price":2600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/maruya-hatcho-miso-mikaw.png?v=1782467425"},{"product_id":"choko-kyushu-barley-miso-mugi-500g-raw-unheated-double-barley-nagasaki-heritage-made-in-japan","title":"Choko Kyushu Barley Miso from Nagasaki","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eMade with twice the barley of soybeans using Kyushu-grown hulled barley (hadakamugi) — the traditional mugi miso style that defines home cooking across southern Japan\u003c\/li\u003e\n  \u003cli\u003eRaw and never heat-treated (生みそ): living enzymes and the full fresh aroma of barley koji are completely preserved\u003c\/li\u003e\n  \u003cli\u003eFrom Choko Shoyu, a heritage brewer in Nagasaki — anchoring Kyushu's centuries-old fermentation culture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kyushu Barley Miso (九州麦みそ) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 500g (17.6 oz) — approx. 50 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Hulled barley (Kyushu, Japan), soybeans, salt, alcohol (trace, natural preservative)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy, Barley (contains gluten — avoid if sensitive to gluten or wheat). Trace alcohol (natural preservative; not a flavor ingredient; evaporates with heat). Raw miso — refrigerate promptly.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 6 months from production date (unopened)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately upon receipt; this is a raw, unpasteurized living miso \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Choko Shoyu Co., Ltd. (チョーコー醤油株式会社), Nagasaki. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Nagasaki Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eChoko Shoyu has been fermenting soy sauce and miso in Nagasaki since the Meiji era, when Kyushu's port city was one of Japan's most internationally connected brewing regions. Their Kyushu Mugi Miso follows the regional tradition faithfully: barley — not rice — as the dominant koji grain, used in quantities more than double the weight of soybeans. This high barley ratio is the defining characteristic of Kyushu-style miso, and Choko's version adheres to the old method: no heat treatment after fermentation, so the fresh, slightly floral aroma of barley koji is captured whole in the finished product. The result is the everyday miso of Kyushu households — immediate, honest, and satisfying.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eKyushu Mugi Miso is lighter and more open than the deep, earthy rice misos of central Japan. It starts with a pleasant, almost grain-like sweetness — the forward freshness of barley koji at its most expressive — then settles into a mild, rounded soybean base that supports without overpowering. The saltiness is moderate, and the finish is clean, with a gentle warmth that invites another spoonful. This is the unpretentious, utterly satisfying miso of the Japanese south.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eClassic everyday miso soup with daikon, tofu, and green onion in the Kyushu style; a light, refreshing miso dressing for cucumber salad or cold soba with grated ginger; a simple marinade base for grilled chicken or pork, allowing the barley sweetness to caramelize over flame; stirred into dashi with clams or littleneck clams for a quick, deeply flavored broth.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/miso-soup-the-quiet-heart\"\u003eMiso Soup — The Quiet Heart of the Japanese Table\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHOKO SHOYU CO., LTD. (チョーコー醤油株式会社)","offers":[{"title":"Default Title","offer_id":48583468548331,"sku":"CHOKO-KYUSHU-MUGI-500G","price":1900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/choko-kyushu-barley-miso.png?v=1782467437"},{"product_id":"marukawa-vivaldi-organic-sweet-rice-miso-600g-organic-jas-22-koji-ratio-wood-barrel-fukui-made-in-japan","title":"Marukawa Vivaldi Organic Miso from Fukui, Organic JAS","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCertified Organic JAS — 100% domestic organic rice and soybeans, fermented with the brewery's own wild koji culture in traditional wood barrels with snowmelt spring water\u003c\/li\u003e\n  \u003cli\u003eExtraordinary 22-koji ratio: 22kg of rice koji per 10kg of soybeans — more than double the industry standard — creating an intensely sweet, mellow miso with no added sugar\u003c\/li\u003e\n  \u003cli\u003eRaw, unpasteurized, living miso: no heat treatment, no additives, naturally fermented for approximately 10 months — every enzyme and aroma fully preserved\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Organic Sweet Rice Miso Vivaldi (有機みそ ヴィバルディ) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 600g (21.2 oz) — approx. 60 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic rice (domestic Japan), organic soybeans (domestic Japan), salt (sun-dried crystallized sea salt)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. No additives, no preservatives, no alcohol. Raw miso — refrigerate promptly. Certified Organic JAS.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 months from production date (refrigerate; raw living miso)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately upon receipt. Keep sealed to preserve aroma. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Marukawa Miso Co., Ltd. (マルカワみそ株式会社), est. 1914. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eMarukawa Miso has been fermenting in the Echizen highlands of Fukui Prefecture since 1914, drawing on glacial snowmelt water that flows beneath the brewery and a wild koji culture that has colonized the wooden walls of the storehouse across more than a century of use. Their Vivaldi miso takes its name from the baroque composer — a nod to the brewery's unusual practice of playing classical music during fermentation, which the brewers believe encourages more even, harmonious koji activity. Whether or not Vivaldi appreciates the tribute, the result is a miso of exceptional character: beautifully sweet, round, and deeply fragrant, with nothing added and nothing taken away.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eVivaldi leads with a bright, almost floral sweetness — the dominant character of a very high koji ratio — layered over a soft, creamy soybean base that grounds and anchors the flavor. There is no sharpness to speak of; the salt merely enhances the natural sugars of the rice fermentation. The aroma is fresh and nutty, like warm toasted rice. It is the kind of miso you taste and immediately want to experience simply, in a clear bowl of dashi, so nothing distracts from the flavor itself.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eSimple miso soup with seasonal tofu, nameko mushrooms, or fresh wakame; a sweet miso glaze stirred with sake and mirin and brushed over grilled salmon or mochi; blended with softened butter and a little citrus zest into a compound butter for crusty bread; folded into cream cheese as a sophisticated dip for vegetables or crackers; used as the sweet-savory base of a dressing for roasted beets or fruit salads.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Marukawamiso Co., Ltd. (マルカワみそ株式会社)","offers":[{"title":"Default Title","offer_id":48583468646635,"sku":"MARUKAWA-VIVALDI-600G","price":3240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/marukawa-vivaldi-organic.png?v=1782467476"},{"product_id":"marukawa-organic-awase-blended-miso-600g-rice-barley-organic-jas-natural-fermentation-fukui-made-in-japan","title":"Marukawa Organic Blended Miso from Fukui, Organic JAS","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eA brewmaster-crafted blend of Marukawa's organic rice miso and organic barley miso in the brewery's signature proportions — capturing the full breadth of Japanese miso character in one jar\u003c\/li\u003e\n  \u003cli\u003eCertified Organic JAS — both base misos made from 100% domestic organic ingredients, fermented with wild house koji in traditional wood barrels and snowmelt water\u003c\/li\u003e\n  \u003cli\u003eBalances the clean, savory depth of rice miso with the sweet, floral freshness of barley koji — the most versatile miso in the Marukawa range, and an ideal introduction to Japanese miso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Organic Blended Awase Miso (有機みそ あわせみそ) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 600g (21.2 oz) — approx. 60 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic soybeans (domestic Japan), organic rice (domestic Japan), organic barley (domestic Japan), salt\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy, Barley (contains gluten — avoid if sensitive to gluten or wheat). No artificial additives, no alcohol, no preservatives. Raw miso — refrigerate promptly. Certified Organic JAS.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 months from production date (refrigerate; raw living miso)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately upon receipt. Keep sealed to preserve aroma. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Marukawa Miso Co., Ltd. (マルカワみそ株式会社), est. 1914. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eMarukawa Miso's Awase Blended Miso was developed to answer the question the brewery hears most often: \"Which of your misos should I start with?\" The answer turned out to be: both. The brewers take their robust rice miso — the bold, soybean-forward \"Nihon\" — and blend it with their sweet, aromatic barley miso in a carefully tuned proprietary ratio. The result captures the breadth of Japanese miso character in a single package: the savory depth of rice fermentation meeting the lighter, more fragrant quality of barley koji. As with every Marukawa product, it is raw, organic, and made without any additives.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eThe Awase Miso opens with a pleasant complexity that neither the rice nor barley miso delivers alone. The barley component contributes a gentle, grainy sweetness and a slightly floral top note; the rice miso grounds this with a deeper, more assertive soybean character that lingers on the finish. The balance is harmonious — versatile across a wide range of dishes without tilting too sweet or too savory. If you are new to Japanese miso and want to understand the full flavor tradition, this is the ideal starting point.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eEveryday miso soup with tofu, wakame, and whatever vegetables are in season; a well-rounded miso marinade for chicken thighs or pork ribs left overnight before roasting; stirred into hot broth with a soft-boiled egg and green onion for a quick noodle topping; blended with rice vinegar, sesame oil, and a little honey into a versatile dressing for salads or grain bowls; mixed with softened butter as a finishing sauce for grilled fish or roasted mushrooms.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Marukawamiso Co., Ltd. (マルカワみそ株式会社)","offers":[{"title":"Default Title","offer_id":48583469727979,"sku":"MARUKAWA-AWASE-600G","price":3010.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/marukawa-organic-awase-b.png?v=1782467458"}],"url":"https:\/\/cookgood.jp\/collections\/miso.oembed","provider":"CookGood.JP","version":"1.0","type":"link"}