500 g

Kinzanji Miso is a very original type of miso. For this, cereal grains, soybeans, vegetables and spices are mixed with rice koji and fermented. The finished mixture can be used as a side dish or, if you like, as an ingredient for sauces and soups.

This Kinzanji Miso contains wheat, cucumber, soybeans and ginger and has a very fresh note with a slight spiciness. It is handcrafted in the Kanagawa region.

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1 kg

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500 g

• Special white miso paste can be used as an ingredient, marinade or glaze
• Less salty than the light miso for miso soup
• Brewed according to a 200 year old recipe by a traditional miso brewery in Kyoto

WHAT IS SAIKYO MISO

Saikyo Miso is a sweet and sour, mild miso paste with plenty of umami for boiling, marinating or glazing.

WHAT IS THE DIFFERENCE FROM BRIGHT MISO

Light miso and saikyo miso differ, for example, in the content of rice and soybeans and their salt content. Saikyo Miso has a higher proportion of rice: unlike conventional misos, the ratio of rice and soybeans is 2: 1. Accordingly, the proportion of koji is significantly higher, which is the reason for the sweetness of the miso. Due to a relatively short fermentation time and a small addition of salt, the light Saikyo Misos are also extremely mild.

WHERE IS SAIKYO MISO FROM

Saikyo Miso is a traditional white miso from Kyoto, Japan. It is brewed by the Saikyo Miso Co., Ltd. of the same name. for almost 200 years with a unique recipe. 

The photo shows the garden of Saikyo Miso Brewery.

HOW TO USE SAIKYO MISO

While the light shiro miso is typically used for miso soup or ramen, the Japanese use saikyo miso in particular to marinate and glaze white meat or fish.

The classic Japanese recipe "Miso marinated black cod" became famous worldwide through the Nobu restaurant.

The photo shows the marinating of fish with Saikyo Miso in preparation for grilling the fish.

WHAT IS MISO

Miso is a traditional Japanese paste made from fermented soybeans, rice, and barley. The taste is salty, sour and, depending on the variety, salty. And of course, every miso has a lot of umami. Depending on the manufacture and mix, the proportions of rice and grain vary, which results in different flavors and intensities. Miso is used, among other things, for the classic miso soup as well as for many other dishes in Japanese cuisine.

For further information please register with us: info@foodconnect.de An employee will activate your account.

1 kg

• Special white miso paste can be used as an ingredient, marinade or glaze
• Less salty than the light miso for miso soup
• Brewed according to a 200 year old recipe by a traditional miso brewery in Kyoto

WHAT IS SAIKYO MISO

Saikyo Miso is a sweet and sour, mild miso paste with plenty of umami for boiling, marinating or glazing.

WHAT IS THE DIFFERENCE FROM BRIGHT MISO

Light miso and saikyo miso differ, for example, in the content of rice and soybeans and their salt content. Saikyo Miso has a higher proportion of rice: unlike conventional misos, the ratio of rice and soybeans is 2: 1. Accordingly, the proportion of koji is significantly higher, which is the reason for the sweetness of the miso. Due to a relatively short fermentation time and a small addition of salt, the light Saikyo Misos are also extremely mild.

WHERE IS SAIKYO MISO FROM

Saikyo Miso is a traditional white miso from Kyoto, Japan. It is brewed by the Saikyo Miso Co., Ltd. of the same name. for almost 200 years with a unique recipe. 

The photo shows the garden of Saikyo Miso Brewery.

HOW TO USE SAIKYO MISO

While the light shiro miso is typically used for miso soup or ramen, the Japanese use saikyo miso in particular to marinate and glaze white meat or fish.

The classic Japanese recipe "Miso marinated black cod" became famous worldwide through the Nobu restaurant.

The photo shows the marinating of fish with Saikyo Miso in preparation for grilling the fish.

WHAT IS MISO

Miso is a traditional Japanese paste made from fermented soybeans, rice, and barley. The taste is salty, sour and, depending on the variety, salty. And of course, every miso has a lot of umami. Depending on the manufacture and mix, the proportions of rice and grain vary, which results in different flavors and intensities. Miso is used, among other things, for the classic miso soup as well as for many other dishes in Japanese cuisine.

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0.5 kg

Saikyozuke Miso is a sweet, mild miso marinade. Saikyo miso is known in Europe and is typically used in Japan for marinating and glazing white meat or fish. The classic Japanese recipe "Miso marinated coal fish" (Miso marinated Black Cod) became famous worldwide through the Nobu restaurant. Many Japanese chefs mix saikyo miso with mirin and other ingredients. Saikyozuke miso is already mixed with mirin and contains a high number of enzymes that are supposed to make marinating even more effective.

The saikyozuke miso goes best with:

• fish, meat (chicken, pork)
• vegetables
• cream cheese and more.

How to use the Saikyozuke marinade:

1. Use 30% more miso than the weight of the marinade.

2. Marinate in this paste in the refrigerator for 2 - 3 days

3. Wipe the paste off the marinade and then grill. Since the paste burns very quickly, grill each side slowly and carefully over low heat in a pan using a release paper.

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20 kg

Light miso in the large box

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