Classic Saikyo Miso (20% Koji Rice) 500g

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SKU : S0089


Classic Saikyo Miso, 20% Koji Rice 500g

Saiyko Miso Jyozen

オリジナル西京みそ 二割麹 500g

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.


  • Origin: Japan
  • Size: 500g
  • Units Per Case: 1
  • Packaging Material: Plastic
  • Cuisine: Japanese


  • Rice
  • SOYbean
  • Salt
  • Starch Syrup
  • Ethyl Alcohol
  • Water


  Per 100g
Energy 241 kcal
Fat 3.9g
- of which saturates 0.56g
Carbohydrate 44.1g
- of which sugar 41.3g
Protein 7.3g
Salt 4.9g


  • Soya

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.

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Further Reading

What is Miso Paste?

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji.

What is Kōji?

Kōji (or kōji rice) combines rice with kōji mould and is used in fermenting sake, soy sauce, and miso.