Rokko Miso Ashiyasodachi Shiro Miso is an exceptional shiro (white) miso produced in Ashiya, Hyogo Prefecture, between Kobe and Nishinomiya. This miso is artisanally crafted yet designed for everyday cooking, balancing elegance with versatility. Made with twice the amount of rice to soybeans and aged for just over a month, it develops a delicately fruity and butterscotch-like aroma, a silky smooth texture, and a gentle sweetness tempered by a balanced level of salt. It’s perfect for miso soup, marinades, salad dressings, sauces, and even baking applications.
Founded in 1918, Rokko Miso has been producing miso in their historic Ashiya warehouse for over a century, maintaining a commitment to traditional techniques while using the highest quality local ingredients. Their process begins with carefully cultivated koji—malted rice—which they regard as the soul of great miso. By using more than double the amount of malted rice compared to soybeans, they create a mellow, sweet, and low-salinity miso with a beautiful pale hue. Its short fermentation time gives it a light, clean flavor profile, characteristic of white miso from the Kansai region. Rokko’s meticulous production methods ensure consistent quality and depth of flavor in every batch.
White miso like this is incredibly versatile in the kitchen. Beyond traditional miso soup, it can be whisked into vinaigrettes, marinades, or glazes, lending depth without overpowering other ingredients. It pairs beautifully with roasted vegetables, seafood, chicken, and grains, and its subtle sweetness also makes it an excellent addition to dessert sauces, caramels, and baked goods. Its smooth, mellow umami can enhance a wide range of cuisines, both Japanese and international.
Ingredients: Rice, water, soybean, salt, alcohol.
Ingredients: Rice, water, soybean, salt, alcohol.