Product Information
Additional information
| Ingredients | Organic White Rice Koji, Organic Whole Soybeans, Sansho Pepper, Water, Sea Salt |
|---|---|
| Packaging | 160g/5.65oz x 12 |
| Flavor | Lighter fermented soybean flavor, lemon verbena, mint, white pepper, mild salinity, slightly sweet. The noted tongue tingle sensation of Sansho Pepper is present. |
| Color | Dark Green |
| Storage | Shelf Stable, See Best By Date – Refrigerate After Opening |
| Orgin | Japan |
Related Products
Quick View
Sansho Miso – Dark Green, Aged 3 Mos 500g
Namikura Sansho Pepper Miso is a traditional lighter style miso that is blended with the prized sansho pepper berry. This miso is aged 3 months which allows the unique lemon verbena, mint and white pepper flavor notes of the sansho pepper to stand out. The noted tongue tingle sensation of Sansho Pepper is present. Sansho Pepper Miso is an exciting, versatile miso that can be used across a multitude of cuisines and applications.
Quick View
Awase Miso – Traditional Blended Style, Aged 6 Mos 500g
Namikura Awase is traditionally a blended miso of dark (aka/red) and light (shiro/white). Namikura Awase blends Shiro and Inaka styles to create a traditional example of this style. This blend is desired by the chef to create a balanced miso flavor that is not too strong compared to a typical Aka miso, but is slightly bolder than a shiro miso. This blending provides a nice layered, complexity of miso flavor across a multitude of applications.
Quick View
Chocolate Miso – Dark Brown, Aged 3 Mos 500g
Namikura Chocolate Miso is a dessert style miso that is fermented with pureed 100% cocoa. This miso is aged 3 months which is the perfect aging to compliment the slightly sweet and bitter cocoa. Chocolate Miso is an exciting dessert style miso that can be used across a multitude of cuisines and applications including an exciting substitute to Nutella.
Namikura Miso Co is a family-owned, 5th generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides themselves on being involved in every level of production, from hand selecting local ingredients all the way through to packaging.
Quick View
Kyoto Shiro White Miso – Aged 3 Mos 500g
Kyoto Shiro miso is typically made with 1.5 to 2 times as much white rice koji as cooked soybeans and a lower salt ratio than other miso. It is known for its lighter color, smooth texture and milder flavor. One preferred application is to thin it slightly with sake and spread it on fish to marinate prior to grilling.
Namikura Miso Co is a family-owned, 5th generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides themselves on being involved in every level of production, from hand selecting local ingredients all the way through to packaging.
.
Quick View
Yuzu Miso – Chunky White Style, Aged 3 Mos 500g
Namikura Yuzu Miso is a traditional lighter style miso that is fermented with hearty chunks of yuzu fruit and yuzu zest. This miso is aged 3 months which allows the floral aroma and bright, semi-tart yuzu flavor to stand out. Yuzu Miso is an exciting, versatile miso that can be used across a multitude of cuisines and applications.
Namikura Miso Co is a family-owned, 5th generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides themselves on being involved in every level of production, from hand selecting local ingredients all the way through to packaging.
Quick View
Kyoto Shiro White Miso – Aged 3 Mos 1kg
Kyoto Shiro miso is typically made with 1.5 to 2 times as much white rice koji as cooked soybeans and lower salt ratio than other miso. It is known for its lighter color, smooth texture and milder flavor and is often thinned with sake and spread on fish to marinate prior to grilling.
Quick View
Inaka Miso – Country Style, Aged 6 Mos 500g
Namikura Traditional country style dark miso made with Barley. It has a chunkier texture and very dark in color due to its longer fermentation and addition of barley.
Quick View
Yuzu Miso – Chunky White Style, Aged 3 Mos 160g
Namikura Yuzu Miso is a traditional lighter style miso that is fermented with hearty chunks of yuzu fruit and yuzu zest. This miso is aged 3 months which allows the floral aroma and bright, semi-tart yuzu flavor to stand out. Yuzu Miso is an exciting, versatile miso that can be used across a multitude of cuisines and applications.
Namikura Miso Co is a family-owned, 5th generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides themselves on being involved in every level of production, from hand selecting local ingredients all the way through to packaging.
Quick View
Fig Miso – Dark Brown, Aged 3 Mos 500g
Namikura Fig Miso is fermented with whole figs which imparts a darker color and incredible flavor depth. This miso is aged 3 months which allows the slightly sweet, slightly savory fig flavor to stand out from the young miso. Fig Miso is an exciting, versatile miso that can be used across a multitude of cuisines and applications.
Namikura Miso Co is a family-owned, 5th generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides themselves on being involved in every level of production, from hand selecting local ingredients all the way through to packaging.
Quick View
Fig Miso – Dark Brown, Aged 3 Mos 160g
Namikura Fig Miso is fermented with whole figs which imparts a darker color and incredible flavor depth. This miso is aged 3 months which allows the slightly sweet, slightly savory fig flavor to stand out from the young miso. Fig Miso is an exciting, versatile miso that can be used across a multitude of cuisines and applications.
Namikura Miso Co is a family-owned, 5th generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides themselves on being involved in every level of production, from hand selecting local ingredients all the way through to packaging.