NAKAMO CO., LTD.

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For daily miso soup or sweet miso sauce, simmer with sugar, mirin, sake, etc. to create a sweet miso sauce suitable for oden or eggplant dishes.

Made exclusively from Aichi Prefecture's Fuku Yutaka soybeans, rich in protein, and fermented with only salt and water. Its defining feature is the absence of any additives, resulting in a soybean miso with a balanced umami flavor, subdued acidity and bitterness, and no overpowering aftertaste. This premium soybean miso recreates the authentic local miso traditionally enjoyed in the region.

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Characterized by its sweetness and koji aroma, it is diluted with mirin and sugar to create the marinade for saury or salmon marinated in saikyo-style. It is also used in New Year's zōni soup.

This white miso uses more koji than soybeans and has half the salt content of regular miso. An essential miso in Japanese cuisine. Used in ozoni soup, as a base for saikyo-zuke pickles, in vinegar miso, and in hot pots.

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From breakfast to dinner, enjoy it as a daily soup accompaniment. Simply add hot water to make delicious miso soup.

Simply add hot water to enjoy delicious miso soup. Made with a blended miso using sweet rice miso, this instant miso soup contains no animal ingredients whatsoever, making it suitable for vegetarians and vegans. The broth features vegetable and kelp dashi, characterized by a light and gentle flavor. It's generously packed with vegetables and wakame seaweed. Additionally, it contains no MSG and is a non-GMO food.