What is Miso

Miso is a traditional Japanese seasoning in the form of a thick paste. It is made from a combination of fermented soybeans, salt and water, koji (a fungus called Aspergillus oryzae) and rice, and a grain such as wheat or barley.

Miso has been a staple in Japanese diets for thousands of years and provides many health benefits. It is rich in essential vitamins and minerals such as B-vitamins for energy and Vitamin E for antioxidant effects. As a fermented food, miso restores beneficial probiotics to the intestines and aids in digestion.

 

Learn more about the charm of Miso

Color & Flavor

Miso’s color is a good indicator of the strength in flavor. Miso colors vary from white, yellow, beige, russet red, brown, and dark brown, depending on fermentation time, how the soybeans are cooked (boiled or steamed), and the presence of other ingredients such as rice, wheat, or barley.

Light Miso
white • yellow • beige

fewer soybeans • higher carbs
less salt • more koji and rice
lighter, sweeter taste
creamier texture

Dark Miso
russet red • brown • dark brown

more soybeans • higher protein
more salt • less koji and rice
richer, saltier taste
grainier texture

Miso typically tastes umami, salty, savory, or slightly sweet. Its taste depends on the variation of its ingredients and the climate, water, and environment in which the miso is aged.

TOKYO is a light miso. TONKOTSU uses TOKYO miso plus a TONKOTSU base. ISE is a dark miso. For something in-between, try HOKKAIDO miso.

Type of Miso

Types of miso are categorized based on their main ingredients. Pick a miso. Pick a ramen bowl. Add any extra toppings. Enjoy ramen!

HOKKAIDO

flavor: rich • umami • savory
made with: soybeans• rice
origin: Hokkaido

TOKYO

flavor: light • slightly sweet
made with: soybeans • rice
origin: Tokyo

ISE

flavor: deep • sharp • mature
made with: soybeans
origin: Aichi, Gifu, Mie

Food Allergies

Please inform server of any dietary restrictions or food allergies you may have
such as milk, egg, sesame, peanut, tree nuts, wheat, soy, fish and shellfish.