Rich, nutty, and subtle with a warm aroma.  Fermented for 12+ months, this miso is made from organic rice koji, barley koji, and organic soy beans.  We love to incorporate this miso into marinades for salmon, vinaigrettes, and soups!

INGREDIENTS

Organic soy beans, organic rice koji and organic barley koji

COOKING METHODS/RECIPES

A dark, hearty miso. Perfect for adding to Miso Soup (don't overcook - add at the last minute) or as the base for the heart Miso Ramen from Northern Japan, where the intense, deep flavor of a darker miso adds to the warming broth in the middle of a Hokkaido winter.