Mitoku Natto Miso is a traditional Japanese relish with a savory yet sweet taste and satisfying chunky texture. Natto miso is believed to have originated in the 13th century, when it is said that a monk created this miso as a preserved food for winter prepared using summer vegetables. It was traditionally served as a topping on a bowl of steamed rice or as a food pairing with sake. Today this traditional relish is enjoyed various ways – as a dip for vegetables and crackers, or a topping for baked potatoes, fried tofu, or risotto.
Mitoku Natto Miso is crafted using an original recipe and a closely-guarded method by the third generation of a family-run miso maker which specializes in Koji making; they were originally a rice shop making rice Koji, before shifting to miso and amazake brewing. This history means that this miso maker has outstanding professional knowledge and expertise in Koji. Their use of Koji and their choice of ingredients are what make this miso so special.
This delicious miso is characterized by its unique blend of nutritious ingredients, such as soybeans, barley Koji, barley malt, kombu seaweed, and ginger, which is then fermented for a short period.
Mitoku Natto Miso is great as a dip for vegetables or crackers. It also works well as a topping, especially for plain flavored foods such as steamed rice, or baked mochi (rice cake), baked potatoes, tofu steak, and noodles. It can also be used in preparing other dishes such as stir-fries, stews, and pasta sauces.
When you use natto miso as a dip or relish you are consuming it undiluted so please be aware of its salt content. Mitoku Natto Miso has a salt content of around 7%, which is less salty than other miso varieties often used for seasoning.