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Miso made the slow way: fermented through the seasons in cedar kioke barrels, with the microflora the wood has gathered over generations.
A dark, dense paste with a savory depth that unfolds in layers, a faint sweetness beneath and a long, lingering finish. The most complex of the four.
KUNUKI-SAN
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How to use · 使い方
Dissolve the miso off the heat so it keeps its aroma. Warm the dashi, take it off the stove, then whisk the miso in through a small strainer. Add tofu, wakame or spring onion and serve straight away.
Why kioke
With almost nothing else in the bowl, the miso has nowhere to hide. Its cedar-aged aroma is the point, so add it last and never let it boil.
Coat salmon, chicken or tofu and leave it covered in the fridge overnight. Wipe off most of the marinade before cooking, then grill or pan-fry until golden.
Why kioke
Time made this miso, and time makes misozuke. Overnight it seasons the fish right through, with more depth than a lighter miso. Wipe it off before cooking, as it colours fast.
Spread over halved aubergine or tofu and grill until bubbling. Roast or pan-fry the aubergine until soft first, then mix the miso with the sugar, spread it thickly and finish for about 5 minutes under a hot grill.
Why kioke
Dark, dense miso clings to the surface instead of running off. Under the grill it caramelises and turns glossy: the most intense way to taste it.
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 |
Kioke Miso Deep and bold |
White Miso Mild and sweet |
Brown Rice Miso Nutty and savoury |
Kouji Miso Sweet and textured |
|---|---|---|---|---|
 Sweetness |
 | | | |
 Umami |
| | | |
 Body
Richness and weight on the palate
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Texture
|
Dense paste | Smooth, creamy | Soft, lightly grainy | Visible koji grains |
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Colour
|
Dark brown | Pale cream | Amber-brown | Soft golden |
|
Best for
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Soup, glazes, dengaku | Soups, dressings | Morning soup, glazes | 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.
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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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Products & Preparation
Yes. Most of our teas are certified organic and cultivated without synthetic pesticides or fertilizers.
All of our teas are grown in the mountains of Shizuoka, Japan - a region known for its ideal tea-growing conditions.
We recommend keeping your tea in an airtight container in a cool, dark place. For best freshness, refrigerate matcha after opening.
Beyond the cup
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Quality without concessions
Vaccuum-sealed for freshness. Small batches for maximum shelf-life.
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From $60. Fast dispatch, fresh from Japan.
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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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