Jorinji Red Miso
Jorinji Red Miso is rich, robust, and full of umami. It is deeper and more savory than Jorinji White Miso. This red miso spends a long time aging after its f...
Jorinji Red Miso is rich, robust, and full of umami. It is deeper and more savory than Jorinji White Miso. This red miso spends a long time aging after its fermentation, with the average time taking 12-18 months! The 4 oz size is good for those of you who are new to miso and/or want to check it out. The 13 oz size is perfect for those of you who are miso converts. They won't go bad in the fridge; they just get richer over time.
Miso paste shows up in so many Japanese recipes. Most everyone now knows about miso soup, which starts with miso paste with dashi broth. Miso can also be used in sauces, marinades, and dressings to bring nutty, savory umami into your cooking. Typically you'd utilize the light and simple flavor of white miso in the hot days of summer. Then, when the weather cools and calls for heartier cooking, red miso typically gets used.
Jorinji Miso is fermented in Portland using only non-GMO soybeans, sea salt, and hand-made raw Koji. Their recipe dates back over 1300 years. Soy Beam, makers of Jorinji Miso, know that Portland is an ideal climate for miso fermentation. The average moisture and temperature here contribute wonderfully to the miso that they produce.
Soy Beam is an awesome small company that brings traditional, high-standards Japanese craftsmanship to Portland. I really love the Earnest-san and Yuri-san. There aren't two people who are kinder, more genuine, or generous than they are. Their spirit really shows in their miso and it's my goal to get you as obsessed over their miso as I am. We are so lucky in Portland to have access to such quality miso. We are very proud to carry their products and hope to spread the word about the amazing work they do.
*Please keep refrigerated
#supportjapaneseowned
Vegan & gluten-free. Contains soy.