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Koji Yellow Miso

In stock
£20.00
Koji Yellow Miso
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The producers have been using the traditional method of production within a cedar wood barrel for 120 years now. 

They work in only small quantities to make artisan miso and soy sauce products.

Using the best quality of rice Koji yeast and minimal salt to ferment, the result enhances sweet, umami flavours.

 Origin: Takayama, Gifu Prefecture

Things to know before you buy
Ingredients :Soy Beans(43%),Rice(41%),Salt .Nutrition : Typical values as sold per 100ml Energy 761kj, 182kcal,Fat 52g, Carbohydrate 24.0g, Protein 9.9g, Salt 8.9g
Additional Details
Country:
Japan
Prefecture:
Gifu
Size:
500g
Serving Suggestion:
Soups, cooking
Gifu region map

Prefecture: Gifu

Gifu is Japan's literal and figurative heart, with untouched traditional villages nestled in picturesque mountain ranges. Gifu Prefecture is steeped in history, and its significance shines through to this day. The pivotal battle that united the nation took place at  Sekigahara , and you can visit the battlefield today. Swordsmiths practice their craft in Seki, and traditional cormorant fishing is still alive along the Nagara River. The town of Takayama has gone mostly untouched by time, while the nearby villages of Shirakawa-go and  Gokayama  are one of the few places where thatched-roof houses remain in Japan. The dramatic mountains, pure rivers and snowy winters create a remarkably picturesque setting.

Hida beef is a famous specialty—which can be pricey, but is well worth it. Known for its tenderness, it is best served as a steak, but is also found grilled on skewers or added to hotpots. Head to a shabu- shabu restaurant for some good options.