White Miso

Key Ingredients

  • Non GMO Soy Beans
  • Sea salt
  • Hand made Nama(raw) Koji

White Miso

White Miso uses more malted rice (Koji) and less soybeans than the darker Miso. Compared with Red Miso, White Miso has a shorter fermentation time of about 6 months. The taste is sweet, and the umami is soft or light (compared to Red Miso).

Red Miso

Key Ingredients

  • Non GMO Soy Beans
  • Sea Salt
  • Hand made Nama(raw) Koji

Red Miso

This is aged naturally for a long time in Portland’s climate, anywhere from 12~18 months. Therefore, due to the Maillard reaction, the color of this Miso changes gradually from white to red or darker red, thus giving it the name Red Miso. The characteristic flavor of this type of Miso are deep flavors with umami.

Dark Red Miso

Key Ingredients

  • Non GMO Soy Beans
  • Sea Salt
  • Hand made Nama(raw) Koji

Dark Red Miso

This Miso has fermented for 3 years and results in the darker color. Along with the color, the flavor is deeper with more umami.

Chickpea Miso

Key Ingredients

  • Organic Chickpeas
  • Sea Salt
  • Hand made Nama(raw) Koji

Chickpea Miso

Chickpea Miso was started when a customer asked us to make a Non-soy Miso. With so many customers in America dealing with soy allergies, our Chickpea Miso is one way they can enjoy having Miso in their daily diet.

Lima Miso

Key Ingredients

  • Organic Lima Beans
  • Sea Salt
  • Hand made Nama(raw) Koji

Lima Miso

Lima Bean Miso is another Non-soy Miso that offers a sweet, milder flavor than either the soy-based Red or White; and like Chickpea Miso, Lima Bean Miso offers an alternative source for Miso for those with soy allergies.

Shio Koji

Key Ingredients

  • Hand made Nama(raw) Koji
  • Sea Salt
  • Filtered Water

Shio Koji

Shio means salt, and koji is malted rice. By combining these two ingredients we have created a white colored sauce for various dishes. We make our own Nama (raw) koji from scratch, with lots of active enzymes, that naturally tenderizes meats, and you can make koji pickles with our Shio Koji.

Goma Miso Sauce

Key Ingredients

  • Dark Red Miso
  • Goma (Toasted Sesame Seeds)
  • Soy Sauce/Tamari (Gluten Free Version)
  • Vinegar
  • Brown Sugar
  • Fresh Ginger/Garlic

Goma Miso Sauce

With plenty of Dark Red Miso in it, our Goma(Toasted Sesame Seeds) Miso Sauce is an all purpose sauce good with all sorts of meats, fish, veggies and tofu, and is recommended as a dipping sauce for salads, noodles, stir fry and hot pot cuisines…etc.
We have a regular version using soy sauce and a gluten-free version using tamari.

Nama (raw) Koji

Key Ingredients

  • Non GMO Rice / Organic Rice
  • Sea salt

Nama (raw) Koji

Koji is fermented rice and the key ingredient of miso! In Japan, each family used to make their own miso called “Temae-Miso”. Each family had different recipes, so their tastes were varied & unique. They used to say “My home miso is the best!” Although nowadays the amount of the people who make own miso are decreasing, still some people who are interested in health, fermentation, or traditional food culture are enjoying making miso as a seasonal fun event! You can also make Shio-Koji and Amazake with our Koji. Enjoy your fermentation DIY!

We are going to sell the koji based on our production schedule, about once or twice a month.