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Made with brown rice koji and a patient fermentation, giving it more character than a white miso without tipping into heaviness.
A warm amber-brown paste with a toasted, nutty aroma, a rounded savory depth and a soft sweetness at the finish. Earthy and comforting.
ANDO-SAN
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How to use · 使い方
Warm the dashi, take it off the stove and whisk the miso in through a small strainer. Add tofu, wakame and spring onion and serve straight away.
Why brown rice
More character than a white miso, without the weight of a dark one. A warm, nutty broth made for every morning.
Roast the wings at 200 °C / 400 °F for 20 minutes. Mix the miso with the honey, brush it over and roast 10 minutes more until sticky and dark at the edges.
Why brown rice
Its toasted, nutty aroma matches roasted chicken, and it has the depth to stand up to it. The soft sweetness does the rest of the glaze.
With wet hands, press a hollow into warm rice, add the miso, close and shape into a triangle. Wrap in nori just before eating so it stays crisp.
Why brown rice
It gives plain white rice the toasted note of brown rice. Savoury enough to be the whole filling.
Compare our japanese miso
Not all miso tastes the same. Explore four distinctive styles, from sweet and delicate White Miso to deep and bold Kioke Miso.
| Products |
Nutty and savoury | Mild and sweet | Deep and bold | Sweet and textured |
|---|---|---|---|---|
 Sweetness |
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 Umami |
| | | |
 Body
Richness and weight on the palate
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Texture
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Soft, lightly grainy | Smooth, creamy | Dense paste | Visible koji grains |
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Colour
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Amber-brown | Pale cream | Dark brown | Soft golden |
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Best for
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Morning soup, glazes | Soups, dressings | Soup, glazes, dengaku | Marinades, onigiri |
Compare with
Sweetness
Umami
Body
Richness and weight on the palate
Sweetness
Umami
Body
Richness and weight on the palate
Sweetness
Umami
Body
Richness and weight on the palate
Ocha and Co
Founded in Japan, Ocha & Co
is dedicated to offering organic Japanese teas grown in the mountains of Shizuoka.We select each tea for its purity, balance, and depth — and ship it fresh, straight from the source. Our goal is simple: to brinxg you the finest expression of Japanese tea culture, from everyday matcha to seasonal harvests.
Meet our farmersHow to
Learn to brew tea with our brewing guides
Temperature, amount of life, type of water and steep time are important factors you need to get right to make the perfect cup of Japanese green tea.
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Our miso
Our miso is made in our own kura in Aichi, Japan, where our family has been making miso for more than a century. Today the sixth generation tends the wooden barrels where every batch slowly ferments and matures.
Just three: soybeans, koji and salt. Nothing else, only time and a slow, natural fermentation in our kura. The koji is what gives each of our misos its own character, and the exact ingredients are printed on every pack.
Before opening, keep it in a cool, dark place. Once opened, store it in the fridge with the lid tightly closed, and always use a clean, dry spoon. Miso keeps maturing slowly, so its color may deepen over time: that is completely natural.
Beyond the cup
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Quality without concessions
Vaccuum-sealed for freshness. Small batches for maximum shelf-life.
Free delivery
From $60. Fast dispatch, fresh from Japan.
Shipping worldwide
Wherever you are, we bring Japan’s finest teas to your door.
Traditional craft, natural farming
Our teas are grown in rich, mineral soils using time-honored Japanese techniques.
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