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Miso soup is one of the most basic dishes of Japanese cuisine, well-known for its rich umami flavor. It is made from dashi broth and miso paste, which fermentation impacts both taste and color. The more fermented, the darker and the more flavorful the miso paste will be. Discover our selection of miso paste for soup, to make your own miso soup.
Description : Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine. This product is a mixture of soybeans, barley and rice. It has a deep, salty...
Description : White miso has beed fermented for a shorter time and contains less salt than other miso. Its color can get darker with time, but this is a natural process and it...
Description : Miso is a fermented salty bean paste, which constitutes the bases of Japanese cuisine. The red miso went through a longer fermentation process and is made out of...
Description : Miso is a fermented salty bean paste, which constitutes the bases of Japanese cuisine. This product is a mixture of soybeans and rice. It has a deep, salty and...
Description: This organic miso is made from organic soybean and rice from Ishikawa. It has the particularity to contain a great quantity of koji. After 9 months of fermentation,...
Description: It is a white miso, that has beed fermented for a shorter time and contains less salt. Its particularity is that it also contains amazake, a sweet drink made from...
Description: Hatcho Miso is a rare product that constitutes only 0.2% of the miso production in Japan. Produced from 100% soybeans, these are selected and steamed before being...
Description: This miso is obtained by fermentation of peeled soybeans with koji. The koji used is cultivated by the producer in accordance with a traditional a 100 years old...
Description : White miso has beed fermented for a shorter time and contains less salt than other misos. Its color can get darker with time, but this is a natural process and it...
Description : “Hatcho miso” is a type of miso that only represents 0,2% of Japan’s miso production. It is made following a traditional method from the 17th century, that uses...