Iichi Miso: Traditional White Miso

Crafted with Time-Honored Techniques
"Iichi Miso" is made with carefully selected domestic soybeans, rice, and salt, using pure underground water from the Hakone mountain range. It is aged in traditional wooden barrels that have been in use for over 90 years, with a production method that has remained virtually unchanged. This dedication to tradition ensures an authentic taste that stands apart from mass-produced alternatives.

Artisanal Craftsmanship
While modern tanks made of stainless steel or FRP have become the norm in miso production, Kato Heitaro Shotencontinues to prioritize the use of traditional wooden barrels. These barrels, seasoned over decades of use, foster a unique microbial environment that imparts distinctive depth and richness to the miso. This approach produces flavors that are unparalleled, setting their miso apart from large-scale commercial products.
The White Miso is one of Kato Heitaro Shoten’s most iconic products. It is highly recommended for first-time customers and is widely used in local restaurants across Odawara, Hakone, and Atami as a signature regional miso.

Perfect for Everyday Cooking
"Iichi Miso White Miso" is a classic, versatile miso that has been produced for the longest time at Kato Heitaro Shoten. It features a mild, clean flavor that is easy to enjoy, making it ideal for daily use. While its name suggests a "white miso," it is not overly sweet like Saikyo miso. Instead, it follows the production method of Shinshu miso, where lighter-colored varieties are classified as "white miso" and darker ones as "red miso."
This miso is finely strained for a smooth, rich texture, making it easy to dissolve and perfect for everyday cooking.

Savor the Richness of Soybeans
Unlike many lighter-colored miso varieties that rely on higher ratios of rice koji or reduced salt for sweetness, Kato Heitaro Shoten emphasizes the natural umami of soybeans. The White Miso maintains a modest koji ratio of about 7 parts, allowing the deep soybean flavor to shine.
While some manufacturers accelerate fermentation to complete production in about one month, Kato Heitaro Shoten allows the miso to ferment for a minimum of three months. This extended process ensures optimal fermentation and maturation, resulting in a rich, complex flavor while retaining the fresh quality characteristic of white miso.

Key Features
Ingredients: Soybeans (domestic), rice (domestic), salt, alcohol
Aging: Minimum of three months for a rich and well-rounded flavor.
Salt Content: 11.4%
Shelf Life: 6 months

Usage and Care
Storage: Avoid direct sunlight and store in a cool, dark place.
Note: This miso is preservative-free.

"Iichi Miso White Miso" combines the fresh quality of lighter miso with the richness of traditional fermentation. Perfect for soups, marinades, and dressings, it brings authentic flavor to any dish.

Taste the dedication and history in every bite!