Miso is a very healthy, traditional Japanese ingredient, made from fermented soy beans. Best for Japanese recipes, or add a little bit to your dish to give a new twist to Western recipes by introducing pure "umami" flavor. San-Ô traditionally hand made miso from the scratch with soy beans cultivated in Quebec. And of course we make koji rice specialized for miso in our lab. The ingredients are very simple, but you can enjoy the rich umami flavor. (Saikyō miso (西京味噌): Sai-kyo means the capital of the west in Japanese, a very clear rice miso, low in salt (about 4.5% salt) and almost sweet due to the high proportion of rice (up to 3 times more than soy) and the low fermentation time of only 10 days.
Ingredients: Soybean, Koji Rice (Rice, Aspergillus Oryzae)