Our Artisanal Miso Paste, Amakuchi is a relatively younger yellow miso, known for its delightful fruity koji aroma. This miso typically has a salt content of around 7-9% and a very high koji ratio. It is naturally fermented, with no temperature control used to expedite the fermentation process. The fermentation period ranges from approximately 3 to 8 months.

When Ai visited one of the old miso breweries in Okayama Prefecture, she found that their Ama-miso, fermented in the Setonaikai area, shared many similarities in flavor and climate environment with our Amakuchi miso. We "shikomi" prepare our artisanal miso by hand in our commercial kitchen in Downtown Los Angeles, just like how each household in Japan traditionally made their miso batches at home. Our miso has a very high koji ratio, setting it apart from the mass-produced miso by large manufacturers.

Pairs with: Vegetables, fish, chicken, tofu, and more…

Ingredients: Organic koji cultured rice, organic soybeans, sea salt, spring water

*Contains soybeans

NOTE:

Under shipping options, you can chose curbside pick-up at Crafted Kitchen . Please be careful with the pickup hours.