brand	Yamazaki Brewery
product shape	paste
number of units	1.00 pieces
number of products	1
Package information	bag
flavor	miso, sweet
Product weight	300 grams
package weight	0.34 kilograms
place of origin	Niigata Prefecture

Contents: 300g, Ingredients: Rice koji (produced in Japan), brown rice, salt Expiration date: 12 months from date of manufacture, Storage method: Avoid direct sunlight, store at room temperature Rice that does not contain allergenic soybeans and seasoning with salt only. All raw materials are domestically produced. We used brown rice instead of soybeans to bring out the flavor of miso.
Miso seasoning made with only rice and salt, using brown rice instead of soybeans. The good fermented aroma from the rice and the natural sweetness create a distinctive flavor.
The sweetness of the rice is brought out while maintaining the rich aroma and mellow taste unique to miso. When meat or fish is marinated, the action of enzymes makes it soft and delicious.

Raw materials/ingredients

Rice koji (domestically produced), brown rice, salt

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brand	Yamazaki Brewery
product size	9 x 11.5 x 6.5cm; 300g
Production area (region)	Niigata Prefecture
Production area (prefecture)	Niigata Prefecture
Product type	paste
Container type	bag
Maker	Yamazaki Brewery
Country of Origin	Japan
Product weight	300 grams

Miso seasoning that does not use soybeans Rice and salt miso seasoning

It is a seasoning made only with rice and salt that does not use soybeans, which is an allergen.

The good fermented aroma from the rice and the natural sweetness create a distinctive flavor.

Instead of using allergenic soybeans, domestically produced brown rice is fermented for 3 months to bring out the flavor of miso.

Although the ingredients are only rice and salt, you can feel the sweetness of koji, the umami of brown rice, and the rich fermented aroma of long-term aging.

Commitment to taste

It is characterized by good fermented incense from rice and sweetness derived from rice. It can be used as a substitute for miso or shio-koji.

Miso-style all-purpose seasoning created by fermentation using brown rice and salt

Normally, miso cannot be called miso unless soybeans are used.

However, as a miso maker, we have been wondering if there is a way for people with soy allergies to eat miso.

Therefore, we developed a miso-like seasoning using only rice and salt, taking advantage of the characteristics of fermentation.

Even without using soybeans, it has a fermented aroma and sweetness similar to miso, giving it a distinctive flavor.

You can enjoy it not only as a substitute for miso, but also as salt koji.