Classics never die.
This is the Hi-Rose family’s secret and favourite recipe of miso that has been passed on for centuries. Classic and rich soya based miso is full of aroma and flavour.
We ferment this miso for a minimum of two years. The longer fermentation period contributes to a complex flavour thanks to it’s honest ingredients.
This miso works well with brussel sprouts, tofu, dark chocolate and dark cherries.
Adding flavour to a sauce (gravy style)
Miso soup or any soup
Saikyo-style dish (miso zuke / miso based marinated method)
To get more recipe ideas? Go to → 100 WAYS OF MISO DISHES.
Soybeans, Short grain rice, Barley, Water, Sae salt, Koji (Aspergillus oryzae)
Classic Hi-Rose family miso 2 years+ 200g
- Short grain rice
- Barley, Water
- Sae salt
- Koji (Aspergillus oryzae)