Miso Master - Organic Miso, 16oz Multiple FlavorsBrand - Miso Master
Artisanal Miso Paste made the traditional way. Miso Master’s carefully aged Miso Pastes are made from the finest US ingredients for rich, full-bodied flavor.
- Made in the USA
- Traditionally-made miso
- Refrigerated shelf-life of about 18 months
- Available in a range of flavors
Miso Master’s Organic Miso Paste is packed full of umami flavor. Made using centuries-old, traditional techniques from Japan and the highest quality ingredients from the USA, Miso Master’s Miso Paste is rich, thick, and luxurious.
Using natural aging techniques, without temperature control, yeast accelerants, or preservatives, Miso Master takes its time to produce its authentic Miso Paste, so you can reap the benefits at home.
With an assortment of varieties in its range, there’s a Miso Master Miso Paste for everyone. The subtly-balanced flavor spectrum ranges from deep and earthy to mild and sweet, making Miso Paste a perfect addition for almost any dish, Asian or otherwise!
Miso Master Organic Miso Traditional Red
One of Miso Master’s best-selling miso varieties, this long-term aging miso has a sweeter, lighter taste than many other long-term varieties. Aged for one full year in hand-crafted Cypress, Redwood, or Fir barrels, Traditional Red gives it a full-bodied and rounded flavor.
Miso Master Organic Miso Chickpea
For an alternative to soy-based miso pastes, try Miso Master’s Chickpea Miso. Made from garbanzo beans rather than soybeans and aged for a minimum of 30 days, Chickpea Miso has a unique flavor profile. Milder than soy-based miso, the salty-sweet taste is just as versatile as any traditional miso paste.
Miso Master Organic Traditional Red Miso
Organic whole soybeans, organic handmade rice koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores.
Miso Master Organic Chickpea Miso
Organic handmade rice koji, organic whole chickpeas, sun-dried sea salt, Blue Ridge Mountain well water, koji spores.
Frequently Asked Questions
What’s the difference between red and white miso paste?
Red miso is fermented for a longer period than white miso paste, often a year or longer. It also has a higher concentration of soybeans. As a result, red miso tends to have a bolder, saltier flavor than white miso. On the flip side, white miso is typically fermented between four months and a year. With higher rice to soybean ratio, it has a much sweeter and milder flavor.
Use a red miso paste when you need to pack a flavor punch in a hearty dish, like a stew or soup. Reach for the white miso, when the situation calls for a more delicate touch! White miso works well in salad dressings, light summery pasta, or even in a dessert! With such a versatile condiment, you simply can’t go wrong!