Creamy White Miso with Koji Rice

The white version of miso, resulting from a subtle chemistry that gives it all its properties, starting with its roundness. The chemistry in question: a reduced fermentation and the use of amazake, a naturally sweet drink made from fermented rice. An amazake produced with koji, a key ingredient in Japanese cuisine that earns it the nickname “national mushroom,” which is a noble mold that transforms the starch in rice into sugar (it's magic, we tell you). The result is a sweet, almost sugary flavor, passionately umami.

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

Usage: A condiment of choice, this miso accompanies cooked dishes like cold appetizers, adding a slightly sweet touch and a very umami result. Its high concentration of koji makes it an ideal product for marinades (fish, white meats…) before grilling or barbecuing. More mischievous than cream, it also blends very well into your sauces, soups, and broths.

Storage: Plastic container, to be kept in a dry and cool place, away from light, and in the refrigerator after opening. The color of this miso may change over time due to natural aging, which does not alter the flavor of the product.

Ingredients: Rice (41%), soybeans (33.8%), salt (11.1%), alcohol (3%), water (11.1%) 

Shelf life: 18 months