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Miso moromi with yuzu kosho Flavored Miso
  • Miso moromi with yuzu kosho Flavored Miso

Miso moromi with yuzu kosho

Reference : NISEBI5

Tax included

Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. Yebisu, in order to interest the public more in the delights of miso, considered a traditional Japanese food, produces original flavored products that can be used as a regular sauce or as a dipping sauce.


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This miso in sauce will surprise you with its notes of fermented soybean must, and its procession of flavors: slightly mustardy, almost wasabi, cocoa-like, freshness of yuzu, saltiness, acidity, spiciness.

This miso can be used as a condiment with raw or cooked vegetables, couscous and tajines, smoked salmon, beef tartar, grilled fatty fish (mackerel, sardines, herring, etc.).

Fukuoka, Japan
300 g net
Welded bag
barley, starch syrup, soy sauce (contains wheat), sugar, soybeans, salt, mirin, 2.65% yuzu kosho (chili, yuzu peel, salt), alcohol, E621 enhancer, E415 and E417 thickeners
in a cool place (≤10°C), away from direct sunlight.
Per 100 g : energy 235 kcal (998 kJ) ; fat 0,3g, of which saturates 0,13g ; carbohydrate 52,2g, of which sugars 13,6g ; dietary fiber 2,2g; protein 4,8g ; salt 5,262g.

Yebisuya was founded in 1916 in the town of Iizuka, Fukuoka Prefecture.

At the age of 24, company founder Tokushige Ando changed his business model from making Japanese candles to miso! Wax tree leaves seen on the company logo date back to the company's original history.

This brewery is located in the Chikuho basin, surrounded by mountains and the Onga River, which flows through the region's granary.


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