Since 1902, Yamaki Jozo produces miso, soy sauce, and pickles using: Materials grown in Japan organically or with reduced pesticides and chemical fertilizers, Well-known natural spring water “Kamiizumi-sui (God Spring Water),” Crafting methods carried over 100 years using traditional wooden barrels. They use 100% treaceable soy beans, which accounts for less than 1% of the soy beans used for miso/soy sauce productions in Japan.
The mild sweetness and umami from the rice koji, mixed with soybeans, makes it very approacheable and versatile ingredient for any types of cuisine. Great with, but not limited to, dashi soups, fish dishes, or dipping fresh vegetables. It’s a nice combination with cooked root vegetabels.