Sano Miso has been a trusted purveyor of Japan’s favourite umami ingredient since 1934. It stocks around 45 kinds of miso, ranging from light to dark, sweet to salty. At the store, each barrel of the fermented soybean paste is even labelled with recommended uses: some are perfect for soups while others work better in pasta or fried rice. Can’t tell them apart? There are certified miso sommeliers on hand to help you decide. You can purchase as little as 100g or go full pantry prepper and get a whopping 1kg, which should last you several weeks.
Wondering what to make with miso? We have some cooking ideas for you here.