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“The taste that’ll get your kids off their phones at the dinner table”

At its basic, Miso is a paste derived by fermenting soybeans. These soybeans are mixed with salt and a type of mold called koji (used to make sake).

Depending on the blend, they can be mixed with other grains like rice. The mixture is then left to ferment in crocks from a few weeks to a year.

The result is a delicious, gluten-free, appetizing paste that can infuse mouth-watering flavors in your Mabo Tofu, Tofu Dengaku, ramen, and soups. You can even use our miso to bring out rich flavors in your burgers, marinades, fish, and stir-fry. But it’s really most widely used for the famous miso soup.

Explore your Umami – Fifth taste with Marukome’s authentic miso