Saikyo Miso
Saikyo miso
Japanese: 西京味噌
The representative white miso from Kyoto. Very high rice koji ratio, about 5 percent salt, and an elegant sweetness. Known as the bed for Saikyo-zuke marinated fish.
Saikyo miso is a sweet miso with rice koji at roughly twice the amount of soybeans. At about 5 percent, its salt content is among the lowest of all misos. Aging lasts just one to two weeks, so refrigeration is essential due to its short shelf life. Its delicate sweetness is ideal for Saikyo-zuke, in which white fish or vegetables are marinated. It is also essential for Kyoto-style ozoni. This miso embodies seasonality and refinement, reflecting the elegance of Kyoto. Its short shelf life is, conversely, proof of a living miso. Saikyo miso is the most delicate of misos, requiring careful handling. It is a special miso nurtured by Kyoto's food culture.