$8.50GST-free
Size
750GRice koji miso, the most widely eaten style in Japan and the one most people picture when they think of miso. Made with soybeans, rice koji and salt.
Rice koji gives miso its rounder, sweeter side. Where barley koji leans nutty and country misos lean salty and robust, rice koji sits in the middle — savoury with a clear sweetness underneath, and mild enough to use every day without it dominating.
Why Choose It?
How to Use It:
Choosing Between Our Misos:
Koji (rice) is the everyday all-rounder. Mugi (barley) is lighter and gently nutty. Inaka (country) is darker and more robust, for long cooking. Kiwami (blended) uses both rice and barley koji and matures longest.
Storage:
Refrigerate after opening and use a clean, dry spoon. Darkening in the fridge is normal for a live ferment, not spoilage.
The one miso to have if you only have one. Order now and have it delivered to your door.
米麴味噌是日本食用最普遍的一种，也是多数人提到「味噌」时脑中浮现的那个味道。以大豆、米麴与盐酿造。
米麴带出味噌圆润甘甜的一面。麦麴偏坚果香，田舍味噌偏咸厚，而米麴正好居中 — 鲜味之下有清楚的甘甜，温和到可以天天用，又不会抢过食材。
为什么选择它？
推荐用法：
四款味噌怎么选：
米曲（米麴）最百搭，日常首选。麦味噌更清爽，带麦香。田舍味噌色深味厚，适合久煮。「极」混合味噌米麴麦麴双重发酵，熟成最久。
保存方式：
开封后请冷藏，每次以干净干燥的汤匙取用。冷藏中颜色变深是活性发酵的正常现象，并非变质。
只买一款味噌的话，就买这款。立即订购，我们为您送货到家。