About this item
Our most popular miso! It has been made for the longest time at our company, and has been passed down through generations. It has a mild, easy-to-eat flavor, so anyone can enjoy it.
Kato Hyotaro Shoten's Signature Miso
Iichi Miso "White Miso" is Kato Hyotaro Shoten's signature miso. This is the miso we recommend first to customers buying miso for the first time at Kato Hyotaro Shoten. Thankfully, it's widely used as a specialty local miso in many restaurants in Odawara, Hakone, Atami, and other areas.
A Gentle Miso Perfect for Everyday Use
Iichimiso "White Miso" is the oldest miso produced at Kato Hyotaro Shoten, a traditional style. Its refreshing, mild flavor and easy-to-eat taste make it ideal for everyday use. Although it's called white miso, it's not the pure white, sweet miso of Saikyo miso. Its manufacturing method is similar to that of Shinshu miso, and Shinshu miso, which is darker during the brewing process, is called "red miso" and lighter-colored miso, is called "white miso," hence the name "white miso." Because it's strained, it's mellow, rich, and easy to dissolve, making it ideal for everyday cooking.
Easily taste the umami of soybeans
In recent years, pale-colored miso has tended to be sweeter, either by increasing the koji ratio (rice koji ratio to soybeans) or by reducing salt. This is the result of manufacturers adjusting their flavors to keep up with the times. However, Kato Hyotaro Shoten is committed to the umami of soybeans, and as such, even their pale-colored "white miso" has a low koji ratio of around seven steps. While many manufacturers typically complete pale miso in one month of fermentation, "white miso" requires at least three months to maximize its umami. By providing the optimal fermentation and aging environment during this period, even pale-colored miso can achieve a rich flavor. However, "white miso" also retains the freshness unique to pale miso. We encourage you to try it.
Ingredients: Soybeans (domestic), rice (domestic), salt, alcohol
Best before: 6 months
Storage: Avoid direct sunlight
Salt content: 11.4%
