KIOKE Awase Miso
In recent years, there has been a trend towards making light-colored miso sweeter by increasing the koji ratio (the ratio of rice koji to soybeans) or reducing salt. This reflects adjustments made by various manufacturers in line with the times. However, at Kato Hyotaro Shoten, they prioritize the umami of soybeans, resulting in their light-colored miso, "Shiromiso," having a koji ratio of about 7, lower than usual. While many light miso varieties are typically fermented and completed within a month, "Shiromiso" requires a minimum of three months to extract maximum umami. Through this period, it develops a rich taste despite its light color. However, "Shiromiso" also retains the freshness typical of light miso. Please give it a try.Iichi Miso "Awase" is a blended miso crafted to combine th
Freeze-Dried Miso Soup - with Juicy Fried Eggplant
Enjoy a delicious miso soup featuring juicy fried eggplant, fried tofu, and green onions. The miso and ingredients are freeze-dried separately to enhance and preserve their natural flavors. Eggplants Grown with Plenty of Sunlight Our juicy fried eggplant miso soup uses carefully selected eggplants, nurtured in the rich soil of a Thai farm. Each eggplant is hand-cut with care, then fried at the perfect temperature and timing to create a juicy, tender texture in every bite. Indulge in this heartwarming miso soup, filled with the taste of carefully prepared ingredients.
Freeze -Dried Miso Soup - Aosa Seaweed
Enjoy a classic miso soup made with eight specially selected misos and fragrant Aosa seaweed from Ise Bay. Each sip brings a refreshing ocean aroma and rich, savory taste. We carefully sourced these misos from breweries across Japan, blending them in-house to create a truly unique flavor. The Aosa seaweed, grown in Ise Bay’s nutrient-rich, calm waters, adds an extra layer of depth to this soup, capturing the pure essence of the sea in every bowl.