HATSUYUKIYA Kagoshima Malt Miso (500g)

• Origin: Kagoshima Prefecture
• Koji Type: Barley Koji
• Taste: Mild
• Color: Light
• Characteristics: Made only from Japanese barley, soya beans and natural salt 'Ako no Amashiyo', with no additives of any kind. It is not heat-treated, and the fermentation bacteria are still alive. The maturation period is relatively short, around three months, and it has a subtle sweet odour of koji.
• Suggested Dishes: Grilled pork in miso, satsuma soup, tofu pickled in miso, etc.
• Foodie Library - Miso 味噌 from all over Japan

Store in cool dry place

*Photo for reference only.