[roshmi]

Thanks, Gary, for such a speedy reply.

As far as comparing the Mitoku line with the Miso Master, I formed the same conclusion - that the while the one is also organic and probably a decent choice, the Mitoku products sound like they must be superior based on the company's strong commitment to good health through diet and to seeking out the most experienced and highly regarded traditional sources for their miso.

But as far as which Mitoku miso to get, I'm still quite confused. I spent a good hour or more on the macro forum website trying to find any info I could on the subject. I came across your name several times on postings, and you seem to be knowledgeable in a number of areas. Would I be able to reach you by phone if I called the tollfree number? If not, is there someone else you could recommend I speak with? It wasn't just the fact the the person who answered before didn't know anything about this product. She didn't seem interested in finding out either. I had to actually beg her to please inquire further about it.

I realize it's a holiday week and there may have been less staff in, so she may have been extra busy answering phones, etc. That may have something to do with the hurried and seemingly uncaring response. I hold no grudge and still look forward to placing my order for several interesting products. But I still need a better understanding of which miso I should get. I did read the description of each miso at least twice and was attracted to this one for 3 reasons: 1) a high medicinal value due to the 36 mo aging and use of koji balls; 2) a better financial value (same price for 14 oz as the others with only 8 to 10.5 oz); 3) probably a more robust flavor which I would see as a plus, unless the flavor was so strong that it was barely edible.

I have tried aged black fermented soybeans which I received once as a gift. They were very pungent, but I really liked them a lot. I used to add a small amount to my soups, and just a little went a long way with a nice, deep payoff in added flavor. I was hoping the yaemon miso might be something like that.

I've already tried a search online for the yaemon, but it mainly turned up tamari rather than miso, but I'll try your suggestion to search for hatcho this time. If you learn anything else, meanwhile, I'll appreciate hearing back from you.

Thanks again,
"Rosh" :o)