Hakone Awase miso blend of white and red miso ⋅ Kato Heitaro shoten ⋅ 200g

Name: Mélange de miso blanc et rouge de Hakone Awase miso ⋅ Kato Heitaro shoten ⋅ 200g
Brand: Kato Heitaro shoten
SKU: 3000086
Price: 5.50 EUR
Availability: OutOfStock

合わせ味噌

Vendor : Kato Heitaro shoten

Product variants

5.50 €

27.50 € kg

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⋅ Miso made at the request of customers
⋅ Artisanal method
⋅ An umami taste with sweet notes
⋅ Perfect in sauces as well as soups

Created by the producer at the request of his customers, this miso is a blend of white miso, with a mild, slightly sweet taste, and red miso, with a more intense, umami taste. The combination reveals a taste that is both rich and light on the palate. It is handmade in the town of Odawara, Kanagawa prefecture, using local ingredients and groundwater from the Hakone mountains. It is then aged in 90-year-old wooden casks. This method of production has remained unchanged since ancient times. Rich in nutrients and probiotics, with a mild, slightly salty taste and a creamy texture that blends easily into preparations, this miso is perfect for adding depth to your sauces, curries or purées.

SKU:3000086

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Anecdotes

A true pillar of Japanese cuisine, Awase Miso is a harmonious blend of white miso (Shiro Miso), which is mild and creamy, and red miso (Aka Miso), which is more intense and fermented. This combination offers the best of both worlds: a rich umami flavor without being too salty, complemented by a slight hint of sweetness. Thanks to its perfectly balanced flavor profile, Awase Miso is considered the most versatile miso for cooking. Whether you're preparing an authentic miso soup, enhancing a marinade, or adding a touch of complexity to your sauces and veloutés, it adapts to all your desires and is the ideal gateway to exploring the benefits of fermented foods.

Find out more about the producer

Kato Heitaro Shoten is a Japanese company specializing in artisanal miso production, founded in 1850. Located in the town of Odawara, Kanagawa prefecture, it is the only miso brewery in the Seisho district. The company perpetuates traditional manufacturing methods, including fermentation in 90-year-old cedar wood barrels, giving its products a unique flavor and texture. Kato Heitaro Shoten rigorously selects high-quality local ingredients and uses underground water from the Hakone mountains to produce its misos. The company favors manual work and long fermentation, guaranteeing misos rich in nutrients and probiotics, which are beneficial to health.