Really a shame that TVWBB doesn't host pictures, as now the sites like photobucket don't allow 3rd party hosting.
You have what you need, sans the shiso, but you can get it at a Japanese market, or an Asian market. Should be one in SLC.
https://www.yelp.com/search?find_desc=Japanese+Market&find_loc=Salt+Lake+City,+UT
Once you do it it will be easy to make the sauce. It's dead simple. I usually use the darker miso, opposed to the lighter color that seems more typical for South Japan, like Kagoshima area.
My wife uses that one to do a dish called ton-kotsu, which literally translates to pork bones. They cut it flanken, and section it off into individual bone/meat sections. My wife just leaves the spareribs whole and cooks them in a large ceramic pot. This is a stewed dish that cooks for about 5 or 6 hours with daikon (radish) and konnyaku (yam starch). Even Japanese folks are not often familiar with this dish, it is not served throughout Japan too often, but my Father-In-Law is from Kagoshima and they have cooked it for me as they know how much I like ribs.
My wife makes her own miso, it takes about 6 months to ferment.