Enjuku Koji Miso Paste (375G)

Koji miso paste is the deeply savoury, fermented soybean paste at the heart of Japanese cooking — and Hikari Miso’s Enjuku Koji is one of Japan’s most beloved everyday versions. This naturally fermented miso paste has been Hikari Miso’s best-selling variety in Japan for over 30 years, prized for its bright beige colour, smooth texture, and a perfectly balanced umami-sweet flavour that enriches everything from morning miso soup to glazes, dressings, and braises. What Is Koji Miso Paste? Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and kōji — the mould Aspergillus oryzae — and sometimes rice or barley. According to Wikipedia’s overview of miso, the paste has played an important nutritional role in Japanese food culture for centuries, and as of 2018 had been gaining significant worldwide interest. Enjuku Koji miso is a rice-koji miso: it is made using rice inoculated with kōji mould, combined with soybeans and salt, then fermented to develop its flavour. The term “Enjuku” refers to the fully ripened, naturally matured character of this miso — the result of a longer fermentation period that develops its depth and complexity. Ingredients confirmed across multiple verified retailers: rice, water, soybeans, salt. This is a miso without artificial additives. Why Choose Hikari Miso Enjuku Koji Hikari Miso is a well-established Japanese miso producer with a long history of crafting high-quality fermented pastes. Their Enjuku Koji miso is described on the official Hikari Miso website as having “a perfect balance of umami and sweetness” with a “powerful flavour with a long and complex finish” — qualities that make it highly versatile across many recipes. Its smooth texture makes it easy to whisk directly into hot liquids without needing to press it through a sieve. Best-selling koji miso paste in Japan for over 30 years Naturally fermented from rice, soybeans, and salt Balanced umami and mild sweetness — not too salty, not too pungent Smooth,…