Sendai Miso is made from soybeans, salt, and rice malt-which is used to start the fermentation process. After a long fermentation period, the miso matures to have glossy reddish color and a moderately salty flavor. Sendai Miso has a long history, dating back to the time of the famed samurai, Lord Date Masamune (1567-1636). Johsen continues to produce authentic Sendai Miso, fully adhering to traditional methods.
Sendai Miso features the deep and rich flavor of well-fermented soybean paste. At Johsen's factory, we rigorously select only the best-quality soybeans and steam them in a way that ensures that their flavor is sealed in. We also produce rice malt from rice at our own factory. After carefully blending the soybeans, rice malt, and salt, we keep the ingredients in a fermentation plant for an extended period until they develop sufficient luster, a deep red color, mellow flavor, and a fragrant aroma.
Our authentic Sendai Miso is packaged in a 750-gram plastic case, which is easy to store in your refrigerator. Because of the long fermentation period, the miso features a rich flavor, a glossy reddish color, and a fragrant aroma. Johsen's traditional blending and production methods result in an exquisite balance between the deep and rich flavor of soybeans and the sweetness of rice malt. Since the soybeans are coarsely mashed, you can also enjoy the excellent texture. In addition to meat and fish, Sendai Miso goes well with vegetables and dairy products in a wide variety of recipes.