Premium 3-Year Aged Miso
– Naturally Fermented, Enzyme-Rich, and Full of Flavor –
This exceptional miso is made using only two pure ingredients: domestically grown whole soybeans from Aichi Prefecture and "Umi no Sei salt", one of Japan’s finest natural sea salts from Izu Ōshima. It is traditionally fermented and aged for three full years in wooden barrels that have been in continuous use for over 145 years since the company’s founding.
The result is a miso with a deep, rich umami flavor, smooth and mellow taste, and minimal bitterness or sourness. Its well-balanced profile makes it ideal not only for traditional Japanese dishes, but also for Western, Chinese, and even dessert recipes.
🫘Bean (Mame) Miso is a traditional Japanese miso made with a high proportion of soybeans, resulting in a rich umami flavor and deep, complex aroma. Aged for an extended period, this miso develops a roasted, cocoa-like fragrance and a bold, concentrated taste—perfect for those who want to experience the full depth of soybeans.
Because the miso is never heat-treated before shipping, both its natural aroma and active enzymes remain intact.
You may notice tiny white specks in the miso—these are tyrosine crystals, a type of amino acid that forms only after two years or more of natural aging. Tyrosine is known for helping remove cholesterol from blood vessel walls, making this miso not only flavorful but also health-supportive.
🫘Tsubu (Chunky): A coarse-textured miso that lets you truly enjoy the wholesome richness and texture of whole soybeans.
Enjoy the full-bodied richness, umami depth, and the signature texture unique to chunky-style miso.
◆Ingredients: Soybeans, Sea Salt
(No additives. No heat processing. Gluten-free.)
