Kanzukuri winter miso

Preparing miso in winter is the traditional way of producing miso in Japan because there are fewer unwanted microorganisms during cold winters, which prevents unwanted fermentation.

Soybeans and rice exclusively produced in Japan are selected for this high quality miso.

Our perfect pairings : its depth of flavor is ideal for miso soup, but also for creative miso cooking, from sauces to dips.
This miso will add umami to meat, fish, and vegetable dishes and can be used as a sauce base.