Miso Master

Miso Master continues the time-honored tradition, handed down through centuries of Japanese craftsmen, of using natural fermentation to transform soybeans and grains into many types of miso, a rich, thick paste used for flavoring a wide variety of dishes. Though now almost extinct in Japan, these ancient practices have been in constant use since 1980 at the American Miso Company, resulting in a superior quality miso. Fresh and unpasteurized, it has subtle, balanced flavors that only great care,

Miso Master continues the time-honored tradition, handed down through centuries of Japanese craftsmen, of using natural fermentation to transform soybeans and grains into many types of miso, a rich, thick paste used for flavoring a wide variety of dishes. Though now almost extinct in Japan, these ancient practices have been in constant use since 1980 at the American Miso Company, resulting in a superior quality miso. Fresh and unpasteurized, it has subtle, balanced flavors that only great care, high quality ingredients, and natural aging can produce.