Type: Miso fermented with malted rice(Fresh/Very sweet)
Soybean to Koji Ratio: 20 bu*
*When using 10 kg of soybeans, 20kg of koji is used.
Salt content: 5%
Fermentation Period: 2 weeks
Soybeans processing: Steamed and aged.
Soybeans used: Japan
Edo Sweet Miso uses twice as much rice koji than Edo Miso, but contains salt content of 5%, which is half of that of Edo Miso. Its rich sweetness makes Edo Sweet Miso suitable for cooking other than miso soup, and it is categorized as sweet miso among Edo Miso varieties. Edo Sweet Miso production was also banned during the war as it was considered a luxury item, and brought back to life during the post-war period same as Edo Miso. Since then, Edo Sweet Miso was also considered a major Miso in Edo, current Tokyo. Edo Sweet Miso was originally made by a longstanding Miso establishment in Edo and was cherished as their noted product. After Miso craftsmen left the establishment, they started to produce Edo Sweet Miso on their own and was later spread throughout Tokyo after the Taisho period. This Edo Sweet Miso has earned 16 awards in the past.