Slow Fermented in Aichi, Japan
Nakamo brews this shoyu moromi miso in Kiyosu City, Aichi Prefecture, using domestically grown barley fermented with soybean, soy sauce, and hon mirin into a thick, chunky moromi paste rather than a smooth miso.
A Moro Kyu Staple for Izakaya and Sushi Menus
This moromi miso paste is a natural fit for SF Bay Area restaurant izakaya and sushi programs, served moro kyu style over fresh cucumber, spooned onto tofu or sashimi, or brushed on chicken and other proteins as a grilled glaze.
