This red miso is characterized by its impactful taste and aroma, achieved through long-term aging. It is made with a higher proportion of koji than regular red miso, so it is recommended not only for miso soup but also as a dip miso with seasonal vegetables.
The rice used is from Tochigi Prefecture, and the soybeans used are 100% "Sato no Hohoemi" from the prefecture.
Ingredients: Soybeans (produced in Tochigi Prefecture), rice, salt, alcohol
Contents: 750g
Red, medium dry
Tochi no koku
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This red miso is characterized by its impactful taste and aroma, achieved through long-term aging. It is made with a higher proportion of koji than regular red miso, so it is recommended not only for miso soup but also as a dip miso with seasonal vegetables.
The rice used is from Tochigi Prefecture, and the soybeans used are 100% "Sato no Hohoemi" from the prefecture.
Ingredients: Soybeans (produced in Tochigi Prefecture), rice, salt, alcohol
Contents: 750g
Red, medium dry