ROKKO MISO CO., LTD.

・A miso paste that pairs perfectly with warm white rice.
・Use as a dip sauce for seasonal vegetables.
・Delicious spread on rice balls and grilled.

We blend Iwazu Negi—praised for its delicious green leaves and white stems, and called the “phantom leek” due to its limited production—with two types of miso brewed in our Ashiya cellar. The result is an appetizing, savory flavor with a delightful sweetness.

・A spicy sauce that enhances the deliciousness of appetizing gyoza
・Also suitable for seasoning stir-fried vegetables, cold noodles, and more

A miso-based spicy sauce with chili peppers and garlic to stimulate your appetite!

Restaurant, Food processing company, Retail store

Thanks to its low salt content and smooth texture with no graininess, it works well as a subtle flavor enhancer in sauces and dressings.
It pairs exceptionally well with meat and can be used as a base seasoning in cooking to add "depth" and "umami".

This mildly sweet red rice miso is made using equal amounts of locally grown rice and
soybeans from Hyogo Prefecture, and carefully aged over time to develop its rich flavor.
With a reduced salt content of 9.5%, it is a low-sodium miso.
It has been finely ground into a smooth paste, offering a mellow sweetness and a refined, rich aroma.

Restaurant, Food processing company, Retail store

This miso can be widely used as a seasoning, such as in sauces or Japanese-style dressings.
It also pairs well with cheese and cream.
When used in miso soup, it is often blended with red rice miso. It is commonly used in ozoni, a traditional Japanese New Year's dish.

This white miso is made using rice and soybeans from Hyogo, the local region.
With a ratio of 21 parts koji to 10 parts soybeans, it has a strong koji aroma.
It is characterized by its silky-smooth texture, mellow flavor, and natural sweetness.
White miso enhances the "umami" of various ingredients without overpowering their original flavors.