This miso is made by fermenting peeled soybeans with koji, a process cultivated by the producer using over 100 years of expertise. This miso is unpasteurized.
This is a very fragrant miso that pairs particularly well with vegetables. It's delicious diluted in a soup, for example, or with olive oil to season an avocado-based salad. This miso is very good in marinades, such as with pork, or to make a pan-fried bean sprout and spinach.
