Miso hell Saikyo Shiro Miso
Miso Saikyo Shiro from Kyoto for marinating fish and meat 1kg
Marinierter Lachs mit Saikyo Miso
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Miso Saikyo Shiro from Kyoto for marinating fish and meat 1kg

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1 kg

  • Special white miso paste usable as Ingredient, marinade or glaze
  • Less salty than the light miso for miso soup
  • Brewed after one 200 year old recipe from one traditional miso brewery in Kyoto


What is Saikyo Miso?

Saikyo miso is a sweet-sour, mild miso paste with a lot of umami for boiling, marinating or glazing. 


What is the difference to light miso?

Light miso and saikyo miso differ for example by the content of rice and soybeans and by their salinity. Saikyo Miso has one higher proportion of rice: Unlike conventional misos, the ratio of rice and soybeans is 2: 1. The is accordingly Koji The proportion is significantly higher, which is why the miso is so sweet. Due to a relatively short fermentation time and a small addition of salt, the light Saikyo Misos are also extraordinary mild.


Where does Saikyo Miso come from?

Saikyo Miso is a traditional white miso from Kyoto, Japan. It is brewed by the Saikyo Miso Co., Ltd. of the same name. for almost 200 years with a unique recipe. You can find more information about Saikyo Miso here. The photo shows the garden of Saikyo Miso Brewery.


Saikyo Miso Garten


How is Saikyo Miso used?

While the bright Shiro Miso typically for miso soup or Ramen is used, the Japanese use Saikyo Miso in particular for marinating and glazing white meat or fish.

The classic Japanese recipe "Miso marinated coalfish" (Miso marinated Black Cod) became famous worldwide through the Nobu restaurant.

The photo shows the marinating of fish with Saikyo Miso in preparation for grilling the fish.

What is miso?

Miso is a traditional Japanese Fermented soybean paste, Rice and barley. The taste is salty, sour and, depending on the variety, salty. And of course, every miso has a lot of umami. Depending on the manufacture and mix, the proportions of rice and grain vary, which results in different flavors and intensities. Miso is used, among other things, for the classic Miso soup used as well as for many other dishes of the Japanese cuisine.

    Soybean paste

    Delivery within 3-5 days
    Ingredients: rice, SOY beans, salt, glucose syrup, koji (Aspergillus Oryzae)
    Allergens: SOY

    Nutritional values per 100 g
    energy 978 kJ / 233 kcal
    fat 6.2 g
    saturated with it 0 g
    32.7 g
    of which sugars <0 g
    protein 11.7 g
    salt 8.3 g

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