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Origin Fukuoka, Japan
Container Plastic box
Usage Traditionally served with rice, Kinzanji Miso can also be enjoyed with tofu, vegetables, eggs, or simply on a slice of bread. It can also be used as a condiment to add texture and flavor to simple dishes.

Miso

Kinzanji miso - Grain miso with ginger and kombu pieces 150g

Kinzanji miso - Grain miso with ginger and kombu pieces 150g
3,40 €
3,40 €
22,67 € kg

Ref. 796

In stock

Description

Kinzanji Miso is an artisanal Japanese miso from Wakayama Prefecture, also known as "name miso," meaning it is a miso consumed as a side dish rather than as a seasoning.

Unlike classic misos used for soups, kinzanji miso is a thick preparation rich in chunks, made from fermented rice, barley, and soybeans, mixed with vegetables such as eggplant, cucumber, ginger, and shiso. This natural fermentation reveals a mild, salty, and umami-rich miso with deep and refined aromas.

This miso owes its name to the Chinese Buddhist temple Jinshan ("Kinzan-ji" in Japanese), located in Zhenjiang in eastern China. This type of fermentation (a mixture of soybeans, grains, salt, and vegetables) is said to have been developed there by monks in the Middle Ages before being imported to Wakayama in the 13th century.

This kinzanji miso is made from barley and soybeans, to which ginger, kombu, and malt syrup have been added.

Flavor

Its texture is thick, rustic, with grainy bits. In terms of flavor, this miso has a taste that is at once salty, rich in umami, and slightly sweet, with deep and refined aromas, making it a gourmet miso that is easy to enjoy.

Conservation

Store in a cool place, away from light.
After opening, keep refrigerated and consume within 3 months.

Ingredients & Allergens
Barley (49.96%), Starch syrup (18.67%), Soybeans (14.99%), Salt (7.49%), Alcohol (3.65%), Sugar (2.99%), Seasoned kombu (Kombu, Brewed vinegar) (1.42%), Ginger (0.83%)

Allergenes : Barley, Soy
Nutritional Values

Per 100g: Energy 1071 kJ / 256 kcal, Fat 2.8g (of which saturates 0.5g), Carbohydrate 50g (of which sugars 22g), Protein 7.4g, Salt 6g.

View full details
Origin Fukuoka, Japan
Container Plastic box
Usage Traditionally served with rice, Kinzanji Miso can also be enjoyed with tofu, vegetables, eggs, or simply on a slice of bread. It can also be used as a condiment to add texture and flavor to simple dishes.
Tsurumiso
The producer

Tsurumiso

Located in Yanagawa, in the Fukuoka region, Tsurumiso is an iconic family business of artisanal miso production. Since its creation in 1870, the house relies on know-how passed down from generation to generation, using quality local ingredients (rice, barley, soybeans and pure Yanagawa water). The name Tsurumiso is inspired by the Japanese expression“Tsuru wa sennen, kame wa mannen” (“The crane lives a thousand years, the turtle ten thousand years”), a symbol of longevity and continuity that perfectly reflects the company’s philosophy: to offer a simple, safe miso, faithful to the traditional Japanese taste. Anchored in its territory, Tsurumiso produces a wide range of miso, the majority of which is made from a blend of rice and barley koji, for a subtle balance between sweetness and intensity. It also offers miso-based sauces and condiments, adapted to today's tastes. All of this is made without unnecessary additives, respecting the fermentation time and artisanal gestures.