The same size used by chefs!

This wonderful shiro (white) miso from Rokko Miso is produced in Ashiya, located between Kobe and Nishinomiya in Hyogo Prefecture. It is both artisanally made and intended for everyday use. It's made using twice the amount of rice than soybeans and aged for just over a month, producing a fruity/butterscotch aroma with a smooth texture. It’s not too sweet and has a balanced level of saltiness. It's perfect for miso soups, marinating, in salad dressings, even baking and desserts.

Keep refrigerated.

Please note that Rokko Miso's best by dates are listed as DD.MM.YY. For example, if the best by is listed as 01.12.25, the best by date is December 1, 2025.

Ingredients: rice, water, soybean, salt, alcohol (contains: soy)

Shipping Notes: The miso is shipped with a cold pack to keep it cool during shipping. It is fine if the cold pack melts in transit, just place the miso in the refrigerator upon arrival.

Product Attributes:

• 1kg plastic container
• Made in Ashiya, Hyogo Prefecture, Japan

Recipes:

• Fluffy Cabbage with Miso Mayo
• Salmon and Cabbage Nabe
• Miso Soup with Potato, Onion & Butter
• Miso Soup with Aburaage & Kabocha