New Miso!!
KURO-DAIZU MISO, premium black soybean miso
From Shimamura Company
KURO-DAIZU MISO is not made from ordinary yellow soybeans, but from more nourishing and richly flavored black soybeans. Compared to either popular yellow or red miso, both made from a mixture of rice and ordinary soybeans, rich tasting KURO-DAIZU MISO will surprise your taste buds. The flavor of KURO-DAIZU MISO is quite different from the familiar taste of other types of miso.
It has milder bean flavor, more resembling the taste of chick peas. It is slightly salty and is packed with rich umami from the fermentation process. The color and texture of KURO-DAIZU MISO are also distinctive. It has a refined, grayish purple color and smooth, moist texture. This is a very different and unique miso!
KURO-DAIZU MISO is made from black soybeans found in the Tanba region in Kyoto Prefecture and koji inoculated rice (fermentation starter). These black soybeans, kuro-daizu, from Tanba are known for their superior quality compared to black soybeans raised in other parts of Japan.
KURO-DAIZU MISO goes through a one year fermentation process, experiencing both the harsh cold winter and hot and humid summer climate. At the end of production, KURO-DAIZU MISO contains about 9% sodium. The fermented batch is further processed until it attains a silky smooth texture and the miso is pasteurized before packaging. Since no preservatives or other additives are present and because the miso is also quite moist, KURO-DAIZU MISO should be always refrigerated both before and after opening.
All miso, in general, has outstanding nutritional value. However, KURO-DAIZU MISO is even more nutritious than many other members of the miso family. Black soybeans are rich in polyphenol, which is strong antioxidant. Adding KURO-DAIZU MISO to soups, marinades, dressings, or simmered and braised dishes both in Japanese and Western preparations brings some saltiness along with umami to enhance the flavor of so many prepared dishes.
Ingredients: Tanba black soybeans, rice and sea salt
Shelf life: 1 year after production, continually refrigerated; it can be frozen without texture change but with some loss of quality.
Producer: The Shimamura Company was established in 1952 by Ryuichi Shimamura, who remains chairman of the company. The company is located in the heart of ancient capital city of Kyoto - between the historic Nijo Castle and the Kamogawa River. Since its foundation Mr. Shimamura's goal has been the production of additive-free, flavorful, traditionally produced healthy miso for daily use on everyone's table.
Size: 17.63 OZ. (500g) and 8.81 LBs. (4kg)