Enjuku Koji Miso Mutenka Cup 750g | Authentic Japanese Aged Miso Paste | Rich Umami Flavor | Perfect for Soups, Marinades & Traditional Japanese Cooking

Great value, great taste and lasts forever.

I recently had the pleasure of trying the Hikari Miso Paste, and I must say, it exceeded all my expectations. As a fan of Japanese cuisine, I always strive to recreate the authentic flavours of traditional dishes at home, and this miso paste truly delivered. First and foremost, the authenticity of this product is unparalleled. Hikari is renowned as the market leader in Japan, and it's easy to understand why. The miso paste has a rich, deep flavour that is unmistakably Japanese. It's the perfect balance of salty, savoury, and slightly sweet notes that are essential for creating authentic Japanese dishes. The texture of the paste is smooth and velvety, making it incredibly easy to work with. Whether you're using it to make miso soup, marinades, dressings, or glazes, the consistency is spot-on. It dissolves effortlessly, blending seamlessly with other ingredients and ensuring a consistent flavour throughout the dish. One of the things I appreciate most about Hikari Miso Paste is its versatility. It's not just limited to miso soup (although it does make an exceptional one!). I've used it to add depth and complexity to various recipes, including stir-fries, noodle dishes, and even as a spread on sandwiches. The possibilities are endless, and it truly elevates the taste of any dish it touches. Another aspect worth mentioning is the quality of the ingredients used. Hikari takes pride in sourcing premium ingredients and using traditional fermentation methods, resulting in a superior miso paste. It's free from any artificial additives or preservatives, ensuring a clean and pure flavour that stays true to its roots. Lastly, I must applaud the packaging. The resealable tub keeps the miso paste fresh for a long time, maintaining its flavour and aroma. The size options available are also convenient, catering to both occasional users and avid Japanese food enthusiasts. In conclusion, if you're looking for an authentic and flavourful miso paste for your Japanese dishes, Hikari Miso Paste is an absolute must-have. Its rich taste, smooth texture, and versatility make it a standout product. Whether you're a seasoned chef or a home cook eager to explore Japanese cuisine, this miso paste will undoubtedly elevate your culinary creations. I highly recommend it without any hesitation!

This miso paste is great, very flavourful and versatile to use. For ages, I had been buying the tiny pots from the supermarket until I took the plunge and purchased this one and I have not looked back. I use it regularly but at 750gr, this is massive and has lasted me a good while. It has an amazing taste (that umami taste people talk about is so real!). I used it primarily in tofu marinades and also when cooking virtually any vegetables. At the beginning, I was a bit shy with the quantities (normally would go for a teaspoon) but as I got more confident using it, I experiment depending on what I'm making. The flavour is intense and salty so when I use it I don't use any salt. I totally recommend this because it does add depth of flavour and I find that it marries well with other spices without making the meal taste in a distinct way (e.g., like tamari).

This is a solid brand and the product well known among locals in Japan. It costs almost triple of what you pay in Japan but tastes great as same and I happily pay to enjoy the genuine miso paste living in the UK

I don't have much experience with miso, but I found this to be very good quality. I wasn't sure if it was white or red miso, but I think it qualifies for being the lighter one. Does keep well in the fridge.

This is worth buying. Taste very nice. It was nicely packed as well. Recommended!

This is my preferred red miso. It generally lasts me about 2-3 months. I usually use 2 heaped teaspoonful plus one heaped teaspoonful of white miso to 500 ml with a teaspoon and a half of kelp powder. This does for about one serving. I usually make miso soup with a good handful of kale, some finely sliced carrot , some finely sliced white cabbage and a quarter of a block of firm tofu, and a pinch of wakame flakes. As miso is a live product, I don't boil it, rather, I let the stew cool a bit and then add the miso to a small sieve and then use a wooden spoon to push the miso through it. If you put a lump of miso into the stock, it won't dissolve. Don't be too fixated about what you can put into the soup. I have used asparagus and cannellini beans, and French beans. As an update, I have given up on the white miso so just have 3 of this miso per 500ml of water. I have changed from kale to cavolo nero, as the quality of the kale dropped.

The miso itself tastes great — rich, authentic and good quality. However, the expiry date was much sooner than expected for a 750g tub. It’s hard to use up that quantity in time unless you cook with it regularly. Just be aware before ordering, as the shelf life might be quite short.