Hikari Inaka Miso Paste Standing Pouch 400 g (Pack of 5)

Bought it for making miso soup. Used in the past. Tastes good and like that it has a short ingredients list.

Tasty and versatile miso paste - use it for miso soup, but also many other dishes - it adds something special. Put some on all kinds of root veg before roasting - yummy! My only complaint is the plastic pouch - I'd very much prefer a large glass jar that can be reused or recycled. We really don't need more plastic.

The product is quite nice but the taste is slightly mild.

I put it with dried seaweed and chopped spring onion for a 5 minute snack.

Wanted to make miso soup and couldn't find the paste anywhere. As this is vital part of the soup, was a big downer. Ordered off Amazon and now have enough to eat miso soup for a month. But it wasn't expensive and tastes great, so soup every day it is then.

I love miso. I use it daily. Both the red (Akai 赤味噌) , white (shiro 白味噌) and the mixed (Awase 合わせ ) versions.Shiromiso is my favourite by far due to its delicate sweet texture. I find it perfect for soups with a good quality dashi and loaded with wakame, green onion, tofu and a little sesame oil. Beautiful.However, and this is partially my fault, but the lack of description didn't help. This type of miso is course. It's full of partially fermented rice and is not a smooth paste. This results in soups with lots of little pieces of broken rice.I definitely prefer a nice smooth well matured and fermented miso. I've found the hikari miso range in general to be great quality and very well priced.So I'm a little let down as this is not an ideal form of miso for me to create the type of soups and marinades I like to make.It. It still tastes great. It has the salty, yet slightly sweet flavour you come to expect with miso and no doubt this course type of miso has its uses.Just be aware that this is not a smooth miso paste. I'll add a photo (I always place my miso into a kilner jar once opened so it's not in its original packet) hopefully the photo will be able to show the texture so you'll be able to make a suitable decision as to making a purchase.Once again, it still tastes great, it still performs well for making soups but will have that little chunks of rice floating around in soups.My ideal miso is one which is high in soybean and lower in grain, although the koji fungus found on grain is absolutely essential to the fermentation process to provide us with delicious miso, so there's no avoiding the additional carb load from grains.

As described

This miso is slightly chunky but nothing major, and very yummy. If you don't mind slightly less smooth miso this is a good choice! Being in a bag isn't ideal for storage after opening but transfering the paste into a small tub solves the problem pretty easily.