Miso is a fermented soybean paste staple in Japanese cuisine. It is mainly categorized in 3 types by the ingredient on which koji mold is cultured. Those are rice (including brown rice), barley and soybean. Unlike that of today’s main stream, our series of miso are matured in cedar keg using the seasonal temperature change. Certified gluten-free is available with Brown Rice Miso and Hatcho (Bean Miso).