This miso is made with a local variety of rice (“Akita Komachi”) made into rice kōji and simmered in mirin and soy sauce to give it a sweet-and-sour flavor. Wild vegetables or vegetables grown without chemicals are added to make a miso condiment.
Five flavors of this product are available: walnut, green perilla, garlic, fukinotō butterbur shoots, and iburi daikon radish. It can be used in a variety of ways, including as a topping for rice or together with tofu, meat, or vegetables.