Creamy White Miso with Koji Rice

Description

The white version of miso, the result of a subtle chemistry that gives it all its characteristics, starting with its roundness. The chemistry in question: reduced fermentation and the use of amazake, a naturally sweet drink made from fermented rice. That amazake was made with koji, a key ingredient in Japanese cuisine that has earned it the nickname “the national mushroom,” a noble fungus that transforms rice starch into sugar (magic, we tell you). The result is a mild, almost sweet, umami flavor.

Founded in 1906 in Koriyama, Fukushima Prefecture, Horaiya Honten processes koji like no other in Japan. Perfected over time, the fermentation methods used have remained traditional. In addition to miso, Horaiya Honten is known for its sagohachi (koji-based pickles) and amazake, which are exported worldwide.

Use:

As a condiment of choice, this miso accompanies both cooked dishes and cold appetizers, providing a slightly sweet touch and a very umami result. Its high koji content makes it ideal for marinades (fish, white meats, etc.) before grilling or barbecuing. More saucy than cream, it also blends well with your sauces, soups and broths.

Storage:

Store in a cool, dry place, away from light and refrigerated after opening. The color of this miso may change over time due to the natural aging process, which does not affect the flavor of the product.

Ingredients:

Rice (41%), Soy (33.8%), Salt (11.1%), Alcohol (3%), Water (11.1%).

Shelf life:

18 months