Yuzu Miso
Yuzu Miso

Yuzu Miso

$16.20
( / )
Retail price. Pro trade pricing after login. Shipping calculated at checkout.

Please allow at least 1 week for order processing and shipping. This may vary depending on seasonality and stock situation. For full details, see our Shipping Policy.

Brighten dishes with the layered depth of this yuzu miso, crafted in Ayabe, Kyoto Prefecture. The vibrant citrus of sun-ripened yuzu melds with the deep, savory richness of miso, creating a balance of sweet, tart and umami. Add a burst of flavor to seafood, vegetables, and poultry. Whisk it into a marinade for grilled fish, blend into a dressing for crisp greens, or brush over roasted eggplant for a caramelized, miso-kissed finish.

Rice Miso, Sugar, Yuzu, Mirin (Sweet Cooking Ricewine)
Contains: Soybean

3.5 oz. (100g)

Stir it into a marinade for grilled fish, mix into a dressing for fresh greens, or spread over roasted eggplant for a rich, caramelized miso glaze.

Store in a cool, dry place away from direct sunlight (unopened).
*Refrigerate after opening.

Over 130 years of miso mastery.

Founded in 1885, Hayakawa Shoyu Miso is a long-established maker of miso and soy sauce located in Miyakonojo, Miyazaki Prefecture. This location, a part of the Kyushu region in Japan, is renowned for producing and consuming barley miso. The miso masters of Hayakawa Shoyu Miso have dedicated their lives to protecting the flavor and quality of this traditional miso for over a century.

The origin of barley miso.

Barley miso is made with simple ingredients — steamed soybeans, salt and inoculated barley or koji, a fungus that kickstarts the fermentation process. While most miso is made with rice, barley miso uses barley as the base ingredient. This barley miso became popular in Kyushu because of the region's unique circumstances. Kyushu's warm climate made it difficult to cultivate rice, so people thought it was wasteful to use expensive rice merely as an ingredient to create miso. Barley miso originated out of necessity, but through generations, it became a significant part of Kyushu's food culture and tradition.