Miko

Shinsyu-ichi Miso continues the tradition of the Miyasaka family, who brewed sake in Suwa from 1662; the family started making miso in 1916. Miko-chan, the little girl in a kimono, has been the brand's mascot since 1963 and now appears on packaging in more than 50 countries. According to the company, in 1968 it was among the first producers of freeze-dried miso for instant soups.

What we stock

Shiro miso is a light, milder paste made from fermented soybeans and rice; we sell it in 300 g, 1 kg and 20 kg packs for catering. Dashi miso already contains dashi stock, so for soup you just stir it into hot water. Instant miso soups with tofu, with spring onion or with wakame and vegetables are individually portioned and ready once you pour hot water over them.

Miso is not just for soup – try it in a marinade for salmon or chicken, in a sesame dressing or mixed with butter on roast vegetables. Add it to soup only at the end and do not let it boil.