Sumiso white vinegar miso 300g

For sumiso white vinegar miso, the base is a silky and creamy white miso with a pleasant sweetness that lingers on the palate. As it is slowly cooked by hand, it retains its creamy texture and balances the acidity of the vinegar with the sweetness of the miso.

This is a refreshing cooking miso made from white miso and vinegar. Use as is with green vegetables (broccoli, nanohana, spinach, celery, etc.), seafood (e.g., squid, conger eel, octopus), konjac, bamboo shoots, seaweed (e.g., wakame), myoga ginger, salads, grilled flatfish, grilled shrimp, and more.

Convenient and easy to use, it can be incorporated into a wide variety of dishes. The quality of miso depends on the quality of the koji. At Shimaya, most of the manufacturing steps are still done by hand. They steam the rice, then break it by hand while adding tane-koji (starter mold).

The next day, they stir the koji three times at optimal intervals. By sensing the seasonal changes and precisely synchronizing their process, they create koji with the best possible aroma and taste. Although labor-intensive, this artisanal approach guarantees the depth and satisfaction of their miso. This vinegary white miso is a local specialty with a high koji content: “Gozen Miso.”

Gozen Miso is distinguished by its high koji content, with a ratio of 110 to 130% compared to soybeans. At Shimaya, this ratio is increased to 140-160%, which enhances the natural sweetness of the koji. After a fermentation period of six months to a year, the result is a less salty miso, rich in umami, with an exceptional aroma and flavor.