A Shinshu-style red miso from Yamasan, fermented in a small brewery 850 meters up in the Nagano mountains. Four ingredients: soybeans from Akita, Koshihikari rice koji, sea salt, and underground spring water.

Made in Nagano · 4 Ingredients · Non-GMO, No MSG

Most miso on grocery shelves has been pasteurized. The heat kills the live cultures that give miso its complexity. Yamasan skips the heat treatment and ferments cold and slow — the traditional Shinshu method. The result has the savory pull of a good red miso with a cleaner finish than mass-market versions. Whisk a tablespoon into hot water for soup, stir it into marinades, or work it into a salad dressing with rice vinegar and sesame oil.

Serving & Portions

10.58 oz bag (300 g). Refrigerate after opening — best within 6 months of manufacture.