Kiwami Blended Miso

A blended miso made from selected soybeans fermented with both rice koji and barley koji, then matured slowly at low temperature for over 180 days. Most supermarket miso is rushed through in a matter of weeks; this one is given the better part of a year.

The double koji is what gives it range. Rice koji brings sweetness and a clean finish, barley koji brings depth and a faint nuttiness, and the long cold maturation lets the two settle into each other. The result is layered rather than simply salty — a miso you can taste on its own and enjoy.

Why Choose Kiwami Miso?

• Double koji fermentation: rice and barley koji together, rather than one or the other.
• Over 180 days maturing: slow, low-temperature ageing builds depth that a fast ferment cannot.
• Nothing added: no preservatives, no artificial colours, no chemical flavour enhancers.
• One jar, four jobs: soup base, marinade, dipping sauce and braising seasoning.
• Not only for Japanese food: works as a savoury backbone in Western cooking too.

How to Use It:

• Miso soup: whisk into warm dashi off the heat — never boil it, or the aroma goes.
• Marinade: miso, mirin and sake, overnight on black cod, salmon or chicken.
• Dressing or dip: loosened with rice vinegar and a little sesame oil.
• Braises and glazes: a spoonful into a pork braise, or brushed onto grilled eggplant.
• Western uses: a teaspoon in a butter sauce, a stew or a caramel adds savoury depth without tasting Japanese.

Storage:
Refrigerate after opening and use a clean, dry spoon each time. Miso is a living ferment — it will darken slowly in the fridge, which is normal and not spoilage.

The miso worth keeping a jar of even if you only make soup twice a year. Order now and have it delivered to your door.