- This organic miso paste is fermented in a perfectly calculated balance of rice koji and soybean and contains 25% less salt than what is normally found in similar types of miso paste.
- Made with organic rice and soybeans, the miso paste has a lighter color than other miso pastes, but still contains the bold, rich, distinctive flavor of miso that you know and love.
- The slight sweetness and milder salt taste are intriguing, and this miso is the perfect miso paste for those who prefer to eat organic and also wish to reduce the amount of salt in their diet.
- Try marinating camembert cheese with this miso in a Ziplock bag and leaving it in the fridge for 3 to 5 days. Then enjoy the cheese with wine or sake.
- Made in Japan
Details: How to use this koji miso paste: Miso paste is a very versatile ingredient that can be used in a number of creative ways. Of course, you can easily use it to make miso soup, although the soup will have a milder and somewhat sweeter flavor with this koji miso paste. Try using it to make tonjiru (Japanese pork soup) instead--it perfectly compliments the other flavors and results in rich umami. This miso also mixes well with mayonnaise to create a savory dip for vegetables, known as misomayo (Miso 1: Mayonnaise 1-2). Use this miso paste to make a savory miso-glazed salmon or eggplant. Or, for a truly unique and flavorful dish, try marinating camembert cheese with this miso in a Ziplock bag and leaving it in the fridge for 3 to 5 days. Then enjoy the cheese with wine or sake.