Highlights

• Exceptional 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
• The 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
• Three pure ingredients only: domestic Japanese rice, domestic soybeans, and Akō sea salt — nothing more

Details

• Common Product Name: Nishikyo Shiro Miso Kyotanba (西京白みそ 京丹波)
• Net Weight: 300g (10.6 oz) — approx. 30 servings
• Ingredients: Rice (domestic Japan), soybeans (domestic Japan), salt (Akō)
• Allergens & Properties: Contains Soy. No alcohol, no additives, no preservatives. Naturally sweet — no sugar added.
• Shelf Life: Approx. 3 months from production date (fresh white miso; check package for exact date)
• Storage: Refrigerate; best consumed promptly after opening. Keep away from heat and direct sunlight.
• Producer Name: Nishikyo Miso Co., Ltd. (株式会社西京味噌), Kyoto. (Packaging is in Japanese.)
• Producer Location: Kyoto, Japan

Producer's Story

Nishikyo 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.

Flavor Profile

Kyotanba 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.

Cooking Ideas

Classic 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.

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