Miso Master SKU: 104010

Miso Master - Organic Traditional Red Miso Paste

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Miso Master Organic Traditional Red Miso Paste 8oz
Miso Master Organic Traditional Red Miso Paste 16oz
Miso Master Organic Traditional Red Miso Paste 4lbs
Miso Master Organic Traditional Red Miso Paste 15lbs
Miso Master Organic Traditional Red Miso Paste 40lbs
Miso Master Organic Traditional Red Miso Paste 8oz
Miso Master Organic Traditional Red Miso Paste 16oz
Miso Master Organic Traditional Red Miso Paste 4lbs
Miso Master Organic Traditional Red Miso Paste 15lbs
Miso Master Organic Traditional Red Miso Paste 40lbs
Miso Master SKU: 104010

Miso Master - Organic Traditional Red Miso Paste

  • Traditional Red Miso is dark in color with a tangy, salty, strong umami flavor
  • Aged 1 Year
  • Unpasteurized
  • Refrigerated Shelf Life About 18 Months
  • USDA Organic, Non-GMO Project, AKC Kosher, NSF Gluten-Free, Plastic Neutral
  • Ingredients: Organic whole soybeans, organic handmade rice koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores
  • Country of Origin: USA
USDA Organic certification badgeCertified USDA Organic by Quality Assurance International (QAI)
Non-GMO Project certification badgeVerified Non-GMO by the Non-GMO Project
AKC Kosher certification badgeCertified Kosher by Atlanta Kathruth Commission
NSF Gluten-Free certification badgeCertified Gluten Free by NSF International
Plastic Neutral certification badgeCertifed Plastic Neutral by rePurpose Global
Size
Save $1.07
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Note: Orders containing miso ship unrefrigerated on Monday and Tuesday only. View shipping policy
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Miso Master Organic Traditional Red Miso paste is our best-selling miso because it combines the health benefits of long-term aging with a sweeter, lighter taste than our other long-term varieties. It is aged naturally without temperature control for 12 months in our four-ton, hand-crafted Cypress, Redwood, or Fir barrels. The high soybean content in relation to the rice koji (grain innoculated with aspergillus spores) makes it necessary to age this variety through four full seasons because soybeans are more difficult to ferment, with their high protein and fat content, than high-carbohydrate grains. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into more digestible constituents.
Organic whole soybeans, organic handmade rice koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores

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