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Yamaki Jozo Ume Miso
Ume (Japanese plum) miso from a brewery founded in 1902, delivered in San Francisco.
About Yamaki Jozo
Yamaki Jozo has made soy sauce and miso in Kamikawa, Saitama, since 1902, and is now run by the fifth generation of the same family. They use Japan-grown soybeans and spring water piped from the top of a nearby mountain, and age their mash for two years in cedar barrels.
How to use it
Ume miso is sweet, salty and a little sour. Use it as a dip for cucumbers and raw vegetables, thin it with rice vinegar for a salad dressing, or brush it on salmon or eggplant before roasting.
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