Miso Master® Miso Paste SKU: 104020

Miso Master - Organic Mellow White Miso Paste

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Miso Master - Organic Mellow White Miso Paste
Miso Master - Organic Mellow White Miso Paste
Miso Master - Organic Mellow White Miso Paste
Miso Master - Organic Mellow White Miso Paste
Miso Master - Organic Mellow White Miso Paste
Miso Master - Organic Mellow White Miso Paste
Miso Master - Organic Mellow White Miso Paste
Miso Master - Organic Mellow White Miso Paste
Miso Master - Organic Mellow White Miso Paste
Miso Master - Organic Mellow White Miso Paste
Miso Master® Miso Paste SKU: 104020

Miso Master - Organic Mellow White Miso Paste

  • Mellow White Miso is light in color with a mild, sweet and slightly salty flavor
  • Aged Minimum 30 Days
  • 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
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Miso Master Organic Mellow White Miso paste is one of our short-term miso varieties. These misos have their own unique position in the miso universe; in many ways, this position is the mirror opposite of the long-term aged misos. Short-term aged or "mellow" misos have more rice koji (grain inoculated with aspergillus spores) than soybeans in their ingredient mix because they are designed to ferment quickly as the aspergillus mold moves quickly through the abundant starches in rice transforming them into simple sugars. Short-term miso also has much less salt in their ingredient mix, thereby retarding the fermentation process much less than in the long-term aged misos.
Organic whole soybeans, organic handmade rice koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores

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