• Origin: Fukushima Prefecture
• Koji Type: Rice Koji
• Taste: Mild
• Color: Light
• Characteristics: 1.2 times the amount of rice malt is used for soybean, and the soybean skins are also carefully peeled, resulting in a sweet, light-coloured miso. The shape of the malt grain remains.
• Suggested Dishes: Miso soup, dipping sauce for vegetables, as a secret ingredient in various dishes.
• Foodie Library - Miso 味噌 from all over Japan

Keep refrigerated after opening

*Photo for reference only.