This 3-year aged red miso is a traditional Japanese pantry staple known for its rich, concentrated flavor and deep umami. Fermented slowly to develop earthy sweetness and robust savory notes, it’s perfect for hearty miso soups, glazes, marinades, and sauces. Just a spoonful adds remarkable complexity to everyday dishes, from broths to roasted vegetables and stews.
Horikawaya Nomura, a 300-year-old soy sauce and miso brewery in Gobo City, Wakayama Prefecture, is renowned for preserving traditional techniques across 18 generations. Nomura-san, considered a true koji master, creates different types of koji for each product, giving them unique character and depth. Unlike most modern producers, the brewery still uses wood fires to boil soybeans, warm the koji room, and toast wheat. Made with the same dedication, their small-batch miso is an exceptional, limited-availability specialty.
Ingredients: Soybean, barley (wheat), salt.
Nutritional information coming soon
Nutritional information coming soon