Ishiimiso, Sannengura One Year Miso, 300g
One-year cedar barrel miso: lighter, sweeter and gentle.
Ishiimiso Sannengura One-Year Miso is kioke miso (木桶味噌, barrel miso), fermented in cedar barrels and matured for one year, as the label states. Lighter and sweeter than its three-year sibling, it is the everyday miso for soup, dressings and marinades. 300g tub; keep it in the fridge.
More from Ishiimiso: Sannengura Three-Year Miso and Ten-Year Aged Miso Sauce.
Why Chefs Choose This
- Gentle and rounded: a softer, sweeter miso that does not overpower dashi.
- Cedar barrels: brewed the traditional way in wooden barrels, as the maker describes it.
- Everyday workhorse: soup, dressings, marinades and glazes from one tub.
- Miso house since 1868: Ishiimiso's founding year is printed on the lid.
How to Use
- Miso soup: whisk into hot dashi off the boil, with tofu and wakame.
- Dressings: blend with rice vinegar, mirin and sesame for a miso dressing.
- Marinades: a light miso marinade for salmon, cod or chicken before grilling.
- Beyond Japan: stir into butter for corn or roast vegetables, or into a soup base.
Miso (味噌) is fermented soybean paste, and its character comes from the koji, the salt and time. Kioke (木桶) miso is fermented in wooden barrels, the traditional vessel before steel and plastic tanks took over. Ishiimiso (石井味噌) is a miso brewery in Matsumoto, Nagano Prefecture, founded in 1868, which brews naturally in cedar barrels. Sannengura (三年蔵) means three-year storehouse, the name of the range; this is the one-year miso from it, lighter and sweeter because it has had less time to darken and deepen.
Learn more: What Is Miso?
What does one-year miso taste like?
Soft, mellow and gently sweet, with a fresh, fermented aroma and a clean saltiness. It is lighter in colour and less intense than long-matured miso, so it lets dashi and other flavours come through. In soup it gives a smooth, rounded broth; in dressings and marinades it adds savoury depth without dominating. Think of it as the everyday miso, with the three-year kept for heavier dishes.
| Type | Kioke miso 木桶味噌 (barrel-fermented miso), one-year |
| Brand | Ishiimiso 石井味噌 (since 1868) |
| Key Feature | Matured one year in cedar barrels |
| Origin | Japan (Matsumoto, Nagano) |
| Net Weight / Format | 300g tub |
| Best Used As | Miso soup, dressings and marinades |
What is the difference between one-year and three-year miso?
Time. One-year miso is lighter in colour, sweeter and softer, with a fresher aroma. Three-year miso is darker, deeper and more savoury, with less sweetness and a longer finish. Use one-year miso for everyday soups and dressings, and three-year miso where you want weight, such as braises and marinades for oily fish.
How much miso do I need for miso soup?
As a starting point, around one tablespoon of miso per 200ml of dashi, then adjust to taste. Take the dashi off the boil before whisking the miso in, as boiling dulls its aroma. Dissolve it in a ladle of the hot dashi first so it blends smoothly.
How should I store miso after opening?
In the fridge, as the label says. Smooth the surface flat and press a sheet of cling film or greaseproof paper onto it to limit air contact, and use a clean spoon each time. Miso will slowly darken over time; this is normal.
SKU : S0299