• Common Product Name: Nishikyo Shiro Miso Kyotanba (西京白みそ 京丹波) See our guide to miso styles.
• Net Weight: 300g (10.6 oz)
• Servings: One 300g tub makes about 30 bowls of miso soup — roughly 3 to 5 weeks for two people making it every other day.
• 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. See our full storage guide.
• Producer Name: Nishikyo Miso Co., Ltd. (株式会社西京味噌), Kyoto. (Packaging is in Japanese.)
• Producer Location: Kyoto, Japan

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.

In 2023 Japan's Agency for Cultural Affairs recognized saikyo shiro-miso — the sweet white miso of Kyoto — as a “100-Year Food,” a designation for regional food cultures carried on since the Edo period. Nishikyo, founded in 1830, is one of the Kyoto houses that kept it alive.

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.

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.

More ways to use it: What Else Can You Do With Miso? 8 Ways Beyond Soup.