MISO (Soy Bean Paste)

Miso, fermented soybean paste, is made from soybeans, rice or barley, sea salt, and koji (fermentation starter). The majority of miso marketed in America is kome miso, made from a combination of soybeans and rice. The different colors of miso types are indicative of the different ratios of soybeans and rice used to make the miso and the length of the fermentation period.

AKA MISO (red miso)
Aka miso is made from about 70% soybean and 30% rice or barley. The long fermentation period, about one to one and one half years, produces darker colored, strong and salty miso. Aka miso contains about 13% salt by volume, or about half teaspoon salt per tablespoon of miso.

SHIRO MISO (white miso)
Shiro miso presents a yellowish beige color. The fermentation period is shorter than for Aka miso. Shiro miso is slightly less salty and less robust in flavor than Aka miso..

SAIKYO SHIRO MISO (sweet white miso)
Saikyo shiro miso is made with more rice and less soybeans with a short fermentation period. Saikyo shiro miso has a pale yellow color and distinctive sweet flavor. The salt content of this miso is about five to ten percent. Because of its mild flavor and less saltiness, Saikyo shiro miso is a favorite miso used to marinate fish and vegetables.

HATCHO MISO (#20193)
Hatcho miso is made from almost 100% soybeans. A long fermentation time of about two years produces a dark brown (chocolate-like), firm textured miso. Hatcho miso has a distinctive soybean flavor and slight sweet aroma.

BLENDED MISO
This type of miso is a blend of aka miso and shiro miso. Blending the two types produces milder and more complex flavor in this miso.

KOJI MISO (#20233 / #20174)
Koji miso is made using large quantities of koji (fermentation starter) inoculated rice, producing miso with rich taste and noticeable sweetness.

GEN'MAI MISO (#24881)
Gen'mai miso is made from brown rice and soybeans, resulting in miso with a rich and robust flavor.

KYOZAKURA MISO (#20199)
Kyozakura miso is a high quality red miso used by professional chefs in Japan. The miso has the flavor of blended aka miso and hatcho miso. Kyozakura miso has a dark brown color, moist texture and rich and round flavor.

KINZANJI MISO (#20066)
This unique miso is made by fermenting vegetables such as eggplant and lotus root along with soybeans with koji (fermentation starter) inoculated wheat and salt. Kinzanji miso is used as condiment.

HISHIO MISO (moromi miso #20195)
Hishio miso, also called moromi miso, is a popular miso condiment served with fresh raw vegetables such as crisp baby cucumber, plain table rice or prepared dishes. Hishio miso is made from barley, soybean, salt, and millet syrup. It is a pleasantly mellow, sweet and delicious miso with chunky texture.

	Stock#, Item Name, Description	Pkg.	Brand Name	Origin	Kosher	Alcohol
Shiro (White) Miso
	25139 WHITE SHIRO MISO	30#	YAMAJIRUSHI	USA	X	X
	4132 SHIRO MISO WHITE MISO	12/1.1#	DAIGEN	JAPAN	X	X
	20170 TUB SHIRO MISO YAMAJIRUSHI WHITE MISO	38# (17.27kg)	YAMAJIRUSHI	USA	K	X
	20173 PK, SHIRO MISO YAMAJIRUSHI WHITE MISO	12/32oz	YAMAJIRUSHI	USA	K	X
	20731 TOKUYO SAIKYO MISO SWEET SAIKYO MISO	6/5#	YAMAJIRUSHI	USA	K	X
	20197 (F) ISHINO SAIKYO MISO SWEET ISHINO SAIKYO MISO	12/4.4 # (2KG)	ISHINO	JAPAN	X	X
	20198 F-TSUBU SAIKYO MISO SWEET SAIKYO MISO	12/4.4# (2KG)	ISHINO	JAPAN	X	X
	20182 KANEMASA MISO (SHIRO) KANEMASA WHITE MISO	6/5# CUP	KANEMASA	USA	K	X
	20187 F-COLD MTN MELLOW WHITE MISO MELLOW WHITE MISO	30# (13.64kg)	COLD MOUNTAIN	USA	K	X
	201881 COLD MTN MELLOW WHITE MISO MELLOW WHITE MISO	6/14oz cup	COLD MOUNTAIN	USA	K	X
	20383 COLD MTN KYOTO WHTE MISO KYOTO STYLE WHITE MISO	6/14oz cup	COLD MOUNTAIN	USA	K	X
	201901 COLD MTN LIGHT YELLOW MISO LIGHT YELLOW MISO	6/14oz cup	COLD MOUNTAIN	USA	K	X
Aka (Red) Miso
	4133 AKA MISO RED MISO	12/1.1#	DAIGEN	JAPAN	X	X
	20185 F-COLD MTN RED MISO RED MISO	30# (13.64kg)	COLD MOUNTAIN	USA	K	X
	201861 COLD MTN RED MISO RED MISO	6/14oz, cup	COLD MOUNTAIN	USA	K	X
	20232 AKADASHI PRM GINJO MISO, YJ PREMIUM RED MISO	6/5#	YAMAJIRUSHI	USA	K	X
	20168 PK, KANJYUKU AKA MISO AGED RED MISO	12/2.2#	YAMAJIRUSHI	USA	K	X
	20382 COLD MTN KYOTO RED MISO KYOTO STYLE RED MISO	6/14oz, cup	COLD MOUNTAIN	USA	K	X
	20381 COLD MTN MELLOW RED MISO MELLOW RED MISO	6/14oz, cup	COLD MOUNTAIN	USA	K	X
	20193 AKADASHI HACCHO MISO HACCHO RED MISO	3/10/17.6oz	MARUYA	JAPAN	X	X
	6111 SENDAI MISO SENDFAI RED MISO	10/2.2#	SENDAI MISO SHOYU	JAPAN	X	X
	20199 KYOZAKURA MISO KYOZAKURA RED MISO	12/4.4#(2KG)	ISHINO	JAPAN	X	X
Blend Miso
	20159 AWASE MISO WITH DASHI	20#	YAMAJIRUSHI	USA	X	X
	20161 AWASE NAMA MISO WITH DASHI	6/750g	YAMAJIRUSHI	USA	X	X
	20175 TUB AWASE MISO YAMAJIRUSHI BLEND WITH WHITE AND RED MISO	38# (17.27kg)	YAMAJIRUSHI	USA	K	X
	20176 PK, AWASE MISO YAMAJIRUSHI BLEND WITH WHITE AND RED MISO	12/2.2# (1kg)	YAMAJIRUSHI	USA	K	X
Koji (Malted rice) Miso
	20233 TUB KOJI PREMIUM GINJO MISO SWEET KOJI MISO (WHITE)	30#	YAMAJIRUSHI	USA	K	X
	20174 PK, KOJI MISO YAMAJIRUSHI SWEET KOJI MISO (WHITE)	12/2.2# (1kg)	YAMAJIRUSHI	USA	K	X
Genmai (Brown Rice) Miso
	24881 CUP, GENMAI MISO YAMAJIRUSHI BROWN RICE MISO	12/1#	YAMAJIRUSHI	USA	K	X
Kinzanji Miso
	20066 KINZANJI MISO VEGETABLES PICKLED MISO	6/12/7oz	YAMAJIRUSHI	JAPAN	X	X
Hishiho Miso
	20195 HISHIO MISO (MOROMI MISO) HISHIHO MISO	24/26.4 oz	HISHIO	JAPAN	X	X
Other Miso
	20007 YUZU SU MISO	10/1kg	TSURUMISO	JAPAN	X	X
	20008 GOMA MISO	10/1kg	TSURUMISO	JAPAN	X	X
	20736 CUP, TSUBUJIKOMI MISO YAMAJIRUSHI BEAN KERNEL MISO	12/17.6oz	YAMAJIRUSHI	USA	K	X
	23323 TUB MAROYAKA PRM GINJO MISO PREMIUM MILD GRAINED MISO	30#	YAMAJIRUSHI	USA	K	X
	1455 TUB ARABIKI PRM GINJO MISO, YAMAJIRUSHI LESS GRAINED MISO	30#	YAMAJIRUSHI	USA	K	X
Koji (Malted rice)
	20201 COLD MTN DRY KOJI MALTED RICE	6/20 oz, CUP	COLD MOUNTAIN	USA	K	X
	Stock#, Item Name, Description	Pkg.	Brand Name	Origin	Kosher	Alcohol

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