Komego had not only maintained the conventional tradition of making miso since the second year of Tenpo era (1831), but continued to create our own new tradition in over time.

Komego will continue to be a small Kura (storehouse), instead of heading to mass production. We would like to have customers satisfied with our miso and cherish our own pleasure and pride in making miso.

List of our products
Comparison of the miso products

List of our products

Kiwami: This is a high grade miso aged for 9 months, which is limited in quantity and is sold only by subscription.
Salt content: 12.1%, A little sweet

Homare: This is a top-quality miso aged for 2 years at low temperatures.
Salt content: 12.1%, A little sweet

Mori-no-yorokobi: This is a miso matured in wooden barrels, which are made of cedar from Fukui prefecture.
Salt content: 10.9%, A little sweet

Bakabayashi-miso: This is a plain miso which is good to savor in summer and winter.
Salt content: 11.9%, Harmonious flavor

Tenpo-ninen-miso: This is a grain miso with unique mellow flavor by malt.
Salt content:11.6%, A little sweet

Kura: This is a miso which is reproduced as the miso in the Misogura (miso storehouse) of Eiheiji.
Salt content: 12.3%, A little salty

Echizen-koji-miso: This is a reasonable miso made from home-grown rice.
Salt content: 12.1%, A little salt

Hoshiyoi-miso: This is a smooth paste miso, which is named after “Hoshiyoiduka”, a stone tablet inscribed with a haiku of Basho.
Salt content: 12.1%, Rich flavor

Akadashi-miso: This is a miso with “umami” taste from dried bonito broth and favorable sweetness. It is the best for miso soup with shijimi clams.

Shiro-miso (smooth paste miso): This is a miso with refined sweetness derived from rice malt and beautiful tones of pale yellow.
Salt content: 4.8%, Sweet

Shiro-miso (a grain miso): This is a miso which is the best for fish or meat misoduke (fish or meat preserved in miso).Salt content: 4.8%, Sweet

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Comparison of the miso products

We will show you the mapping of miso produced in our store.
Miso is made from “malt” and “salt” other than “soy bean” as the main ingredients. Some misos are sweet and others salty, which depends on the amount of malt and salt content and the aging period.
Even in case of the same amount of malt or salt content, miso will be salty with a longer aging period.

The flavor of miso is different simply in “salt content”, “percentage of malt” and the aging period, and it will be difficult to properly use miso products suitable for various purposes.

Each miso has its own flavor characteristics depending on the aging period.
The longer aging period is, the richer the flavor becomes from the stage when miso generally has its flavor.