[garymill]

Quite simply,

Miso that is recommended for everyday use in macrobiotics is aged generally 18 -24 months. This is the type of miso that I have eaten for well over 10 years, and also the person that answered the phone eats too. In fairness the woman that you spoke to explained to you that we sell almost 15 different misos and we simply have not tried the Yaemon especially considering the fact that it is aged 36 months, so is not considered an everyday miso. We in fact use the Sakurazawa Barley which is the most popular miso we sell, which the woman also explained to you.

Due to the holiday, we promissed to get back to you by Monday as we needed to talk to the supplier to answer your question on the taste of the Yaemon. The woman you spoke to did have an opportunity to call them this evening and would have called you back on Monday. It was the same story with the supplier, general staff was not acquainted with it as it is not an everyday miso. They did check and someone there familiar with it states that it has a taste like Hatcho Miso, meaning strong, robust. So considering this is strong tasting, you may or may not like it. Do a search for Hatcho Miso on Google to get some of your own sense of this. Remember that most miso has some other grain in it like barley, or rice, this is purely just soybeans.

Mitoku Miso's have been made for generations in Japan, while Miso Master is made domestically. The techniques used to make it here come direct from Japan, so one could not say that in any way it is a low quality miso, but read the Yaemon miso information to get some appreciation of the special ingredients that go into making it as a contrast. Obviously since the miso master miso has not been made for 100 years, means that it is not going to be produced in 100 year old wooden casks. Also make note of the description also saying that it is considered a medicinal miso.


Hope this helps,


Gary