Details
A naturally brewed soybean miso from Noda Miso — also known as Masuzuka Miso — in Toyama (Toyota), Aichi Prefecture, where around 400 cedar and hinoki wooden barrels are used to age miso for at least 18 months in the traditional豆みそ style. This Kombu Dashi variety adds a carefully made kelp seasoning to the base豆みそ, giving it the deep, earthy richness of long-aged soybean miso alongside a rounded, gentle umami from the kombu that softens the overall flavour without diluting it. Gluten-free, vegan and entirely free from artificial additives, it is suitable for a wide range of dietary requirements. It works naturally in miso soup — particularly with tofu, wakame and root vegetables — and as a base for simmered dishes and miso-glazed preparations. A step up from standard miso in both provenance and depth of flavour.
