Red miso is a dark-colored miso made with carefully prepared koji and matured for a long time in Ashiya's brewery. This red rice miso is of the salt-reduced type, and contains about 9.5% salt for health reasons. This product has been a good seller over more than half a century, and has a rich flavor and is good for miso soup in combination with various ingredients. This flagship product represents our company Rokko Miso. It can be used widely, for example in stewed or fried dishes. Both retail and commercial supplies are available.

In the preparation of this white miso, the amount of malted rice used is more than twice that of soybean, thus obtaining high sweetness, and moreover its aging period is short. When used in miso soup, this white miso is often used mixed with red miso Due to the malted rice, white miso is mellow and sweet and has low salinity, and its beautiful pale yellow color adds visual appeal to many dishes. Miso is good not only for Japanese cuisine; it can be used in various cuisines as a subtle flavor (a secret ingredient), giving the cuisine body and making it delicious. Miso is also widely used as a seasoning, for example in Japanese style dressings or dessert sauces, etc. Both retail and commercial supplies are available.

Using the freeze-dried method, which allows the flavors and nutritional value to be preserved, we have created a perfect balance of miso, dashi, and ingredients to suit each of the four types of miso soup. The dashi soup stock is made from Japanese ingredients whose place of origin is specified, in pursuit of the authentic miso soup taste that only a miso shop can provide, even in an instant.We hope you will enjoy this flavorful miso soup, which contains no chemical seasonings. This traditional miso soup with tofu is made with low-sodium (9.5%) aka-miso, and uses tofu made from domestic soybeans and wakame seaweed as an ingredient. We produce four kinds of freeze-dried miso soup: "Tofu and Seaweed", "Eggplant", "Nameko (red miso soup)", and "Onion".