Two-Year Fermented Miso Paste, 10.58 oz — Umami Insider

This miso is the masterpiece of Japan's century-year miso history, and when you taste it, you will immediately know why. Crafted by Kyoichi Nakata, who also invented the first non-additive miso in Japan, this miso proudly exhibits the distinctive, ancient bold flavors of salty and rich umami. To make this miso, a two-year process of fermentation is undertaken, but it is well worth the time and effort. You will easily realize the significant difference in the flavor of this miso compared to other mass-produced miso pastes. Many people enjoy miso soup and adding miso to other dishes because of the health benefits miso offers, but you will likely want to make this a staple in your kitchen simply because of the amazing flavor.

How to use this premium miso paste:

Miso is a very versatile ingredient and can be used to flavor many different types of dishes aside from the common miso soup. Its bold, salty flavor can enrich fish and meat dishes, and also develop subtle layers of additional flavor with vegetable dishes, mushrooms, and even hamburgers. Stir-frying meat with a mixture of this miso and dashi stock creates an enthralling mixture of intense umami. Miso will last a very long time in the fridge as well--usually, about 9-18 months after you open the container. So you'll be able to continue to enjoy the flavors of this miso for quite some time!

Ingredients:

Soybean, Rice, Salt, Barley.

Kanzuri Chili Paste - 6 Year Aged is the splendid sister of the Kanzuri Chili Paste that is made with a 3 year aging process. “Kanzuri” is a spicy condiment made from togarashi chili peppers and a local delicacy that originated in the Myoko region in Niigata Prefecture centuries ago. The locally harvested togarashi are first salt-cured, then undergo a unique process called yuki-sarashi, which exposes the salt-cured peppers to cold air over beds of snow for several days.

Kanzuri Chili Paste - 6 Year Aged, 2.46 oz

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This organic miso paste is fermented in a perfectly calculated balance of rice koji and soybean and contains 25% less salt than what is normally found

Maruman Organic Koji Miso Paste - Reduced Salt, 10.58 oz

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This particular brand of anko is made without the bean skins, resulting in a smoother texture, as opposed to Tsubuan style, which is chunkier. Used in both sweet and savory dishes, Koshian makes a great filling for mochi, daifuku or dorayaki, a topping for ice cream or pancakes, and is often used to flavor candies or Japanese confectionery.

Anko (Red Bean Paste) - Koshian (Smooth Paste Type), 10.58 oz

Aged 1 1/2 years. Certified organic. No irradiation. No ingredients grown from genetically engineered seed or spores. All organic ingredients grown without chemical fertilizers, pesticides, herbicides, or fungicides. Processed without artificial preservatives, colorings, or flavorings. Processed, packaged, and stored in certified organic facilities. Just say no to GMO! USDA organic. Certified kosher by Atlanta Kashruth Commission. Certified organic by Quality Assurance International.