soybean paste

Descriptions state that miso (soybean paste) is produced by fermenting soybeans with salt and a cultured grain starter (koji). Ingredients mentioned across the listings include soy (often specified as non-GMO in some items), rice or brown rice (used as koji or listed ingredient), and salt.

Listed package sizes include 35.2 oz (1 kg), 2.2 lb / 1 kg, 12.1 oz (345 g), and a bulk case described as 8 packs of 14.1 oz each (total net weight 112.8 oz).

A review summary included with the listings describes soybean paste as long‑lasting and notes that a single purchase can last several months even with daily use. Actual longevity will vary by purchase size and how much is used per serving.

The listings identify rice-based koji: white rice (listed as rice or white rice koji) and brown rice koji (genmai).

The listings include shiro (white) miso, aka (red) miso, and genmai (brown‑rice) miso. Shiro (white) is lighter in color, milder in flavor, noted as lower in salt, and described as aged about three months. Aka (red) is darker and stronger and is described as aged about six months. Genmai (brown‑rice) miso is noted as golden, savory and mellow; its descriptions mention ambient‑temperature aging without a specific month count.

Listings cite a wide range of uses: miso soup, marinades (including for fish), sautés, ramen, pickles, soups and stews, salad dressings, dips, sauces, noodle bowls, and glazing.