Classic Saikyo miso is a traditional Japanese fermented soybean paste that is known for its mild and sweet flavour. Saikyo miso is made using a special production method that involves a longer fermentation time and a higher percentage of rice koji compared to other types of miso.
To make classic Saikyo miso, soybeans are cooked and mashed, then mixed with rice koji, a type of fungus that is used to ferment many Japanese foods. The mixture is then left to ferment for several months, during which time the koji enzymes break down the starches in the soybeans, resulting in a sweet, creamy paste.
Classic Saikyo miso is lighter in colour and milder in taste compared to other types of miso, making it a popular choice for marinating fish and other delicate proteins. It is also used in a variety of dishes in Japanese cuisine, including soups, stews, and sauces.
Made in Japan to a very high standard.
Keep out of direct sunlight and keep at room temperature.
Units Per Case: 1
Packaging Material: Plastic
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Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.