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Miso Master Miso is made in America using traditional, time honored methods with top quality, USDA certified ingredients. Enjoy this unique and healthy culinary delight in soups, stews, dressings, spreads, sauces, pickles and even desserts!

Miso Master Organic Miso

Miso Master Organic Brown Rice Miso

$5.78$231.00

Miso Master Organic Brown Rice Miso is considered a Long-Term miso. We don't use the word "Traditional" with this variety because Japanese miso makers never made miso using brown rice, but our methods here are the same as with our other two Long-Term Misos. This is our longest aged, darkest, strongest, and richest miso. Made in USA. Aged a minimum of 24 months. Unpasteurized, refrigerate. Refrigerated shelf life about 18 months.

Miso Master Organic Miso

Miso Master Organic Chickpea Miso

$5.25$206.50

Miso Master Organic Chickpea Miso uses chickpea beans in place of soybeans to make this unique soy-free miso. A Natural Lifestyle family favorite, Miso Master Chickpea Miso is a delicious, light colored miso that can be used in everything from soup and sauces to holiday gravy! Perfect for folks with soy allergies. Miso Master Miso is made in USA! Aged a minimum of 30 days. Unpasteurized, keep refrigerated. Shelf life about 18 months.

Miso Master Organic Miso

Miso Master Organic Country Barley Miso

$5.78$231.00

Miso Master Organic Traditional Country Barley Miso is considered a Long-Term miso. It is aged naturally without temperature control for 18 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean con­tent in relation to the barley koji (grain inoculated with aspergillus spores). Because soy­beans are much more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents. Made in USA. Aged a minimum of 18 months. Unpasteurized, refrigerate. Refrigerated shelf life about 18 months. 

Miso Master Organic Miso

Miso Master Organic Mellow White Miso

$5.25$206.50

Miso Master Mellow Organic White Miso Sizes   Miso Master Organic Mellow White Miso 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 or barley koji (grain innoculated 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 or barley transforming them into simple sugars. Short-Term miso also have much less salt in their ingredient mix, thereby retarding the fermentation process much less than in the Long-Term Aged Misos. Made in USA. Aged a minimum of 30 days. Unpasteurized, refrigerate. Refrigerated shelf life about 18 months. MISO SHIPPING POLICY >

Miso Master Organic Miso

Miso Master Organic Sweet White Miso

$5.25$206.50

Miso Master Organic Sweet White (Lower-Sodium) Miso is our sweetest, most delicate miso. This Short-Term miso has its own unique position in the miso universe; it has the least amount of salt and soybeans. Less salt means lower sodium content than other misos, so salt-conscious consumers can partake of the many health benefits of eating miso.  Miso Master produces the only organic lower-sodium miso widely available in the natural food industry. Made in USA. Aged a minimum of 15 days. Unpasteurized, refrigerate. Refrigerated shelf life about 18 months.

$5.78$231.00

Miso Master Organic Traditional Red Miso 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 the high-carbohydrate grains. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents. Made in USA. Aged a minimum of 12 months. Unpasteurized, refrigerate. Refrigerated shelf life about 18 months.