Clearspring miso is a traditional staple food and seasoning made from the finest organically grown ingredients: whole soya beans, cereal grains, a koji culture, and sea salt. Naturally aged in cedarwood kegs over many months at ambient temperature, the slow fermentation results in a seasoning with rich and complex flavours and an abundance of umami, known as the fifth taste. Its satisfyingly savoury flavour makes miso perfect to use all year round in sauces, spreads, soups, and stews, while the sweet white miso is delicious in dressings and dips.
Hanamaruki Miso Paste is made from only the finest soy beans, cultivated on North American farms. Both Shiro (white) and Aka (red) Miso Pastes are versatile, allowing for bothtraditional and creative cooking, and are available in both commercial and homeuse types. Liquid Shio Koji is an innovative product that brings traditional shio koji, a blend of koji (cooked rice with fermentation culture), water, and salt, up-to-date in a handy liquid form. The live enzymes in this versatile seasoning work to tenderise meat or impart sweetness, umami, and a subtle saltiness.
A perfect blend of liquid miso and dashi soup stock: simply add one tablespoon to a cup and fill with hot water for authentic miso soup. The flavour range includes: Agodashi Miso, made from dried flying fish and free from additives; Awase Miso, enhanced by the subtle sweetness of hon-mirin; Akadashi Miso, rich with the umami of Hatcho miso. Sweet Miso Sauce is an additive-free blend of Hatcho miso and Kyoto-style white miso, ideal as a dipping sauce for cutlets and meat dishes.
Itachogonomi is a long-standing brand from Shinsyu-ichi. Its Shiro and Aka Miso are easy-to-use pouch-type miso suitable for all kinds of miso dishes. Shiro Miso is ideal for dressings and sauces, while Aka Miso pairs brilliantly with meat. Freeze Dried Instant Miso Soup 7.5G (Authentic/MSG-free Vegetarian) is a freezedried block-type miso soup in two flavours that makes quick yet authentic miso soup possible for anyone – just add hot water.