CHOOSING THE RIGHT MISO FOR YOU:




Paste Products
Item # Item Description
MISO PASTE (Non-GMO and more from organic soy beans)
KW45 Kyoto White Miso (60% less sodium)
KR45 Kyoto Red Miso (60% less sodium)
MW45 Mellow White Miso (Milder Hawaiian)
MR45 Mellow Red Miso (Milder Hawaiian)
LY45 Light Yellow Miso (Japanese White)
R45 Red Miso (Japanese Red)
CMK45 Koji Miso (w/Chunky Rice Koji)
SOYBEAN MISO PASTE (Product of Japan)
SBM44 Soybean Miso
BLACK SOYBEAN PASTE (Non-GMO)
BBP45 Fermented Black Bean Paste
Prepared Black Soybeans
PBB44 Prepared Black Bean (Ground 6mm)
PBB33 Prepared Black Bean (Whole Bean)
 
Dehydrated Freeze Dried Products
Item # Item Description
FREEZE DRIED MISO POWDER (Non-GMO and more from organic soy beans)
FDKW40 Kyoto White Miso (60% less sodium)
FDKR40 Kyoto Red Miso (60% less sodium)
FDMW40 Mellow White Miso (Milder Hawaiian)
FDMR40 Mellow Red Miso (Milder Hawaiian)
FDLY40 Light Yellow Miso (Japanese White)
FDR40 Red Miso (Japanese Red)
FREEZE DRIED SOYBEAN MISO POWDER (Product of Japan)
FDSBM40 Soybean Miso
FREEZE BLACK SOYBEAN PASTE POWDER (Non-GMO)
FDBBP40 Fermented Black Bean
Other Dried Products
DK35 Dried Rice Koji
FDT33 Freeze Dried Diced Tofu
PK33 Powdered Kombu

The 3 styles:
The Traditional Japanese style miso (red and light yellow) has the richest flavor.
The Mellow Hawaiian style is milder and semi-sweet.
The 60% Less Sodium Kyoto style is sweet and can be used as a straight dip.

Lighter vs. Red Miso:
The longer aged red miso are darker and richer.
Enjoy the following six Cold Mountain Miso varieties.
Light Yellow Miso (Shinshu Shiro Miso):
Light and refreshing in aroma.
Aging time is 10 to 12 weeks.
Red Miso (Aka Miso):
It is dark reddish brown in color and has a rich and savory flavor.
Deeply fragrant, its color comes from longer aging.
Aging time is 5 to 6 months.
Mellow White Miso:
The rich natural flavor of this variety is delicate and subtly sweet.
Aging time is 2 to 3 weeks.
Mellow Red Miso:
This variety has a deep semi-sweet flavor and a rich fragrance.
Aging time is 2 months.
Kyoto White Miso:
60% less sodium than regular miso, this variety has a dessert-like sweetness and a light, sweet springtime fragrance.
Aging time is 2 to 3 weeks.
Kyoto Red Miso:
60% less sodium than regular miso, the flavor is rich and deeply sweet. The aroma is savory.
Aging time is 5 to 6 weeks.
Cold Mountain Dried Koji:
High quality koji is the key ingredient in making good Miso and Amasake (Rice syrup). Koji is to miso, what malt is to beer. Cold Mountain Dried Koji is made from steamed rice inoculated with starter, and contains no chemical additives.