Maturing rice miso is produced in Nagano Prefecture in Tateshina, which is famous for the production of high-quality fermented soybean pastes. It is a rich-tasting product with sweet and umami flavors. It is matured in wooden barrels for 3 years before being released for sale. All ingredients are carefully selected Japanese products. Miso is produced by skilled artisans following tradition during time-consuming natural brewing. It can be used not only in miso soups, but also as an ingredient in various sauces, which will add great flavor and aroma to any dish.
Competitive miso pastes use as much as 90% cheaper, genetically modified foreign soybeans. Only about 3% of all Japanese miso is made from 100% Japanese ingredients, it is naturally brewed and matured in wooden barrels.
Ingredients: white rice, soybeans, salt
Vegan, does not contain GMOs and monosodium glutamate.
