It is a seasoning made by adding water and salt to fermented rice koji. It is an all-purpose seasoning that brings out the umami of meat, fish, and other ingredients through the action of enzymes contained in the ingredients. It has no distinct flavor and can be used in a variety of dishes. It is also effective in masking the smell of meat and fish.
Filtered Water, Koji( Rice, Aspergillus Oryzae), Salt, Alcohol.
3.94 in x 1.97 in x 6.89 in
12 Months, Room Temperature
For a century and a half, Marukome has been making fine Miso and fermented foods. Today, we distribute worldwide a full line of products for both home and commercial consumption. Miso, the traditional Japanese seasoning made from fermented soybeans, has been cultivated and refined for over one thousand years. Since its founding in 1854, Marukome has dedicated solely to the production of Miso and is profoundly committed to continuous improvement and innovation. In 2007, we also had the launch of miso production in the USA. We have achieved the #1 market share for miso in Japan.