In a small brewery in the Hiruzen Highlands of Japan, our Hokkai Kioke Miso matures in wooden barrels that are more than a hundred years old. This miso is made in Kyoto style, which gives it a milder, sweeter, and lighter taste compared to the deep, salty miso varieties you often find in the Netherlands. During a six-month fermentation period, it develops a full, rich umami flavor.
Perfect for a classic miso soup, but also surprisingly versatile in the kitchen: spread a layer of miso on grilled eggplant, or use it as a marinade for meat or fish to add extra savory depth. An indispensable ingredient in the fridge of every cooking enthusiast!
