Omiso Artisanal Amakuchi (Yellow) Miso Paste
Note: Limited quantities available of made-to-order yellow miso. Once it's gone, it's gone.
California-based Omiso makes high-quality, small-batch yellow Amakuchi miso inspired by the traditional fermentation methods of microbreweries in Japan. Founder Ai Fujimoto ferments hand-picked Japanese koji rice with organic soybeans she mashes by hand in Omiso’s Los Angeles kitchen. The Amakuchi miso has a high koji ratio—which imparts a sweet, fruity aroma and flavor—unlike overly salty supermarket versions. Under the guidance of Omiso’s fermentation specialist, the yellow miso ages for three to eight months before it’s ready to use. The result is a subtly sweet, nuanced miso you can store in the fridge and scoop anytime for marinades, roasted meat and vegetables, compound butters, glazes, baked goods and more. Even better: The miso is shelf stable, so you can keep the tub in your pantry for up to a year before use.
Ingredients: Organic Soybeans, Organic Koji Cultured Rice, Sea Salt, Spring Water
Net Weight/Volume: 8 ounces
Allergens: Soy
Place of Origin: California, USA
Care: Unopened miso can be stored at room temperature up to 1 year.
After Opening: We recommend always using a clean spoon to avoid introducing bacteria. Once opened, refrigeration is recommended to maintain quality. Use within 3 months.
How to Use: Try this mellow Amakuchi miso for traditional miso soup or whisk in a spoonful to boost the depth of your favorite soups or stews. Miso is also a great addition to marinades and glazes, compound butters (that taste excellent in pasta dishes) and sauce for roasted fish, meat and vegetables. We especially like using miso when baking, thanks to its sweet-salty combination; try it in cookie doughs, blondies, banana breads and fillings or caramels. Use the yellow miso in our Miso-Ginger Chicken Salad, Corn Chowder with Miso and Scallions or Peanut Butter-Miso Cookies.
Note: Limited quantities available of made-to-order yellow miso. Once it's gone, it's gone.
California-based Omiso makes high-quality, small-batch yellow Amakuchi miso inspired by the traditional fermentation methods of microbreweries in Japan. Founder Ai Fujimoto ferments hand-picked Japanese koji rice with organic soybeans she mashes by hand in Omiso’s Los Angeles kitchen. The Amakuchi miso has a high koji ratio—which imparts a sweet, fruity aroma and flavor—unlike overly salty supermarket versions. Under the guidance of Omiso’s fermentation specialist, the yellow miso ages for three to eight months before it’s ready to use. The result is a subtly sweet, nuanced miso you can store in the fridge and scoop anytime for marinades, roasted meat and vegetables, compound butters, glazes, baked goods and more. Even better: The miso is shelf stable, so you can keep the tub in your pantry for up to a year before use.
Ingredients: Organic Soybeans, Organic Koji Cultured Rice, Sea Salt, Spring Water
Net Weight/Volume: 8 ounces
Allergens: Soy
Place of Origin: California, USA
Care: Unopened miso can be stored at room temperature up to 1 year.
After Opening: We recommend always using a clean spoon to avoid introducing bacteria. Once opened, refrigeration is recommended to maintain quality. Use within 3 months.
How to Use: Try this mellow Amakuchi miso for traditional miso soup or whisk in a spoonful to boost the depth of your favorite soups or stews. Miso is also a great addition to marinades and glazes, compound butters (that taste excellent in pasta dishes) and sauce for roasted fish, meat and vegetables. We especially like using miso when baking, thanks to its sweet-salty combination; try it in cookie doughs, blondies, banana breads and fillings or caramels. Use the yellow miso in our Miso-Ginger Chicken Salad, Corn Chowder with Miso and Scallions or Peanut Butter-Miso Cookies.
Original: $26.95
-65%$26.95
$9.43Description
Note: Limited quantities available of made-to-order yellow miso. Once it's gone, it's gone.
California-based Omiso makes high-quality, small-batch yellow Amakuchi miso inspired by the traditional fermentation methods of microbreweries in Japan. Founder Ai Fujimoto ferments hand-picked Japanese koji rice with organic soybeans she mashes by hand in Omiso’s Los Angeles kitchen. The Amakuchi miso has a high koji ratio—which imparts a sweet, fruity aroma and flavor—unlike overly salty supermarket versions. Under the guidance of Omiso’s fermentation specialist, the yellow miso ages for three to eight months before it’s ready to use. The result is a subtly sweet, nuanced miso you can store in the fridge and scoop anytime for marinades, roasted meat and vegetables, compound butters, glazes, baked goods and more. Even better: The miso is shelf stable, so you can keep the tub in your pantry for up to a year before use.
Ingredients: Organic Soybeans, Organic Koji Cultured Rice, Sea Salt, Spring Water
Net Weight/Volume: 8 ounces
Allergens: Soy
Place of Origin: California, USA
Care: Unopened miso can be stored at room temperature up to 1 year.
After Opening: We recommend always using a clean spoon to avoid introducing bacteria. Once opened, refrigeration is recommended to maintain quality. Use within 3 months.
How to Use: Try this mellow Amakuchi miso for traditional miso soup or whisk in a spoonful to boost the depth of your favorite soups or stews. Miso is also a great addition to marinades and glazes, compound butters (that taste excellent in pasta dishes) and sauce for roasted fish, meat and vegetables. We especially like using miso when baking, thanks to its sweet-salty combination; try it in cookie doughs, blondies, banana breads and fillings or caramels. Use the yellow miso in our Miso-Ginger Chicken Salad, Corn Chowder with Miso and Scallions or Peanut Butter-Miso Cookies.
