Rice Miso 500g – Additive-Free | Tsurumiso
Rice miso is a fermented paste made from soybeans and rice, a fundamental ingredient in Japanese cuisine. This miso from Tsurumiso, fermented for 1-3 months and unpasteurized, offers a deep and moderately salty flavor, rich in umami.
Additive-free, it’s perfect for preparing miso soups, marinating meats and vegetables, or to enrich purées and creamy soups with an authentic Japanese touch.
€ 14,50 VAT included
Rice miso is a versatile ingredient that can be used in many ways:
- Miso soups: dissolve a tablespoon of miso in hot water (not boiling) to prepare a traditional soup.
- Marinades: use it to marinate meats, fish, or vegetables, to add umami flavor.
- Sauces and dressings: dilute it in purées, creamy soups, or sauces for a Japanese touch.
Rice (42.65%), SOYA, salt
Fermentation: 1-3 months
Treatment: Unpasteurized
Origin: Yanagawa, Fukuoka (Japan)
Net weight: 500g
Storage: Store in a cool, dry place, away from light. Refrigerate after opening.
Best before: 07/27/2027
Tsurumiso is a family-run company based in Yanagawa, in the Fukuoka region, specializing in artisanal miso production. Founded in 1870, the company is based on knowledge passed down from generation to generation, using quality local ingredients (rice, barley, soybeans, and pure Yanagawa water).
The name Tsurumiso is inspired by the Japanese proverb Tsuru wa sennen, kame wa mannen (鶴は千年、亀は万年, The crane lives for a thousand years, the turtle for ten thousand ), a symbol of longevity and continuity that perfectly reflects the companys philosophy: offering simple, safe miso thats true to traditional Japanese flavor.
Rooted in its territory, Tsurumiso produces a wide range of miso, most of which are made with a blend of rice and barley koji, for a subtle balance between sweetness and intensity. The company also offers miso-based sauces and dressings, adapted to modern tastes, all without unnecessary additives, respecting fermentation times and artisanal methods.
Additional information
Description
Miso (味噌) is a fermented paste made from grains, a fundamental ingredient in Japanese cuisine. This rice miso is an awase miso (mixed), prepared with a blend of soybeans and rice, fermented for 1-3 months according to tradition. Unpasteurized, it preserves its aromas and natural benefits intact.
Its flavor is deep and moderately salty, with a richness of umami that makes it versatile in the kitchen. You can use it to prepare miso soups (miso shiru, the quintessential Japanese soup), marinate meats and vegetables, or to enrich purées and creamy soups with an authentic Japanese touch.
FAQ
What is miso?
Miso (味噌) is a fermented paste made from soybeans and grains (such as rice or barley), used in Japanese cuisine for soups, marinades, and dressings.
How do you store miso?
Store miso in a cool, dry place, away from light. After opening, refrigerate it to preserve its freshness.
How long does miso last after opening?
Miso is a non-perishable food: it keeps for several years even after the expiration date. Fermentation continues its natural process, so miso becomes darker and saltier over time.
How do you use miso in cooking?
You can use it to prepare miso soups, marinate meats and vegetables, or to enrich purées and creamy soups. Avoid boiling miso to preserve its nutritional benefits.
