This naturally brewed Echigo miso is matured for about a year in a wooden vat. It is made from domestic soy, domestic rice and natural salt. It’s a 100% koji rice miso that uses the same amount of rice as soy. As it is naturally brewed, its color and flavor may vary slightly depending on when you purchase it. Recommended for miso soups with lots of ingredients, or when you want to emphasize the miso flavor in a thin broth.
Miso contains yeasts which make it a living food: keep it in the refrigerator if you want to stop its fermentation, or keep it at room temperature if you want a stronger taste.
Good to know: what we call “Echigo miso” is a light-colored miso, with a smooth texture and full-bodied taste, made from rice koji and characterized by a good balance between saltiness and refreshing sweetness and the scent of koji. The rice grains are visible in the miso because polished round rice is used.
About Momokawa Miso
Located about twenty minutes on foot from Niigata station, the Momokawa Miso company was founded in 1941 by the grandmother of the current director. The company brews its miso in the traditional way in 20 wooden vats, each containing around 5 tonnes of miso.
The miso vats of Momokawa Miso[/caption]
