Kome Miso is a traditional Japanese fermented seasoning made from soybeans, white rice and sea salt. It makes delicious and nutritious soups and enhances the flavour of vegetables, meat and fish. It has an umami flavour that is milder than our Genmai (brown rice) miso, making it our most culinary multipurpose miso. It brings harmony to dishes and is great as an all-rounder miso for cooking and making miso soup.
Some of our favourite recipes for Kome miso include miso butter on toast with fried egg, and chicken and vegetable miso soup. In Japan, Kome miso is often mixed with Shiro miso, especially in traditional miso soup.
Our Kome miso is made in small batches and is fermented naturally for 12 months. Our Kome miso contains only Australian certified organic and biodynamic ingredients, which offers the best possible nutrition and tastes delicious. We also use filtered water, which has no fluoride or chloride, in our miso.
We only use Australian organically grown ingredients, which provide the best possible nutrition and tastes delicious. We also use filtered water, which has no fluoride or chloride, in our miso.
Please see Google or our Facebook page for a huge range of Japanese and western dishes using miso.