In a small brewery in the Hiruzen Highlands of Japan, our Hokkai Kioke miso is carefully produced in 100-year-old wooden barrels. During the six-month fermentation, the miso transforms into a rich paste bursting with umami. Perfect for making miso soup, or, for example, spread a layer of miso on eggplants before grilling or marinate a lightly salted piece of meat or fish in the miso.
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