The owner of SAIKYO MISO hopes that Japanese cuisine helps people understand Japanese culture more deeply. Japanese food is often noted for being healthy and low-fat, but he hopes people will not only enjoy it for its health benefits but also for its essence as being aesthetically pleasing to the eye and delectable to the pallet. Miso, with its delicate taste, is the critical flavoring at the foundation of Japanese cuisine. It, along with soy sauce and vinegar, is a traditional brewed flavoring that has been adored by the Japanese for over a thousand years.
Miso consists mainly of soy beans, rice, and table salt. The combination and aging of these ingredients produces a wide variety of miso rooted in the climate and culture of the various regions of Japan.
It is rich in plant protein, has a long shelf life, and goes well with a variety of ingredients.
The challenges of climate change have a big impact on miso production and traditional businesses like SAIKYO fight hard to ensure its future.
Types of Saikyo Miso
This white, smooth Saikyo Miso incorporates two parts fine quality malted rice to one part soy beans.
The mildly sweet, low-sodium rice malt, combined with an appealing pale yellow color, make this miso a beautiful addition to a variety of dishes.
It is used for savory and sweet dishes like.
Saikyo Akadashi is a soybean miso that includes both white miso and red miso. It combines the traditional delectable taste of soybean miso (soybean-malt miso) with the highly fragrant rice miso (rice-malt miso).
This miso is smooth, with low astringency and a mild taste. The mild Saikyo Sakura miso combines Saikyo white miso and soybean miso.
Saikyo Akamiso has a highly fragrant, rich flavor, which is produced by the careful fermentation of soybeans steamed with rice malt. You are sure to enjoy the balance of saltiness, sweetness, and delectableness.
Saikyozuke is the product of fresh fish and meat fillets marinated in Saikyo Miso.
Using the refined sweetness and rich aroma of Saikyo white miso as a base, this specially made Saikyozuke miso brings the traditional taste of Kyoto right to your home.
This savory marinade is high in enzymes, and its amino acids are excellent at penetrating through raw ingredients and enhancing their natural flavor.
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