White rice miso Ginjo Etchu ⋅ Sugino Shoyu Miso ⋅ 750g

•A traditional miso from the Toyama region
•A well-rounded umami flavor balanced with salty notes
•Ideal for marinades, broths, miso soups, and sauces.
•Gives meat a tender and juicy texture.

A white Ginjo Etchu rice miso with a deep flavor and delicate texture. Etchu miso is a traditional variety of miso originating in the Etchu region, the former name of the current Toyama Prefecture. It is made by adding kōji rice and salt to soybeans immediately after they have been cooked, without draining them. Its slow fermentation, as well as its higher salt and kōji rice ratio than classic miso, contribute to its rounded flavor and umami balanced by salty notes. Its high kōji rice ratio makes it an ideal choice for marinades, giving meat a tender and juicy texture. It is also perfect for broths, miso soups, and sauces.