Nihon Chomiryo Tabi
Saikyo Shiro Miso Josen (西京味噌 西京白みそ 上撰)
The story behind it
Founded in 1830. Descended from a purveyor to the Kyoto Imperial Palace, this is the original house of white miso, and the source of the name "Saikyo miso" itself.
The defining feature is the amount of rice koji: roughly twice the weight of the soybeans, a lavish ratio. Salt comes in at about 5%, less than half that of ordinary miso. Short aging makes it a "young miso," with a refined sweetness and a texture as smooth as silk.
The white miso zoni of a Kyoto New Year, sablefish marinated saikyo-style. This miso is the source of the soft sweetness that defines Kyoto cooking. A thousand years of the old capital's food culture, one spoonful at a time.
How to use it
Use it to marinate sablefish, Spanish mackerel, or chicken for saikyo-zuke. Also for Kyoto-style white miso zoni and su-miso dressings. It goes well with butter and soy milk, so it works as a background note in Western dishes too.