Miso

Traditional Japanese Food

Awase miso, as an ingredient of awase miso soup, has a long history in Japan. It was introduced to Japan as far back as the Asuka period (710-794), but at that time awase miso was not soluble in water, so people ate awase miso by licking it off. People began to eat miso soup in the Kamakura period.(1185-1333). In the Kamakura period, a meal style called "Ichiju-ichisai" (One soup and One Vegetable) began to take root in samurai society, and the custom of eating awase miso soup with every meal was established. From then, awase miso soup became popular as a food for warfare. In the Edo period (1603-1867), miso became popular for Japanese people in their daily lives. Nowadays, miso soup appears on every family's dining table. Since then, awase miso soup has been a staple of the Japanese diet.

Natural Wooden Barrel Fermentation

Our fine awase miso is slowly aged in a natural wooden barrel for a long period. Compared to other artificial fermentation containers, the natural wooden barrel "breathes", meaning that during the summer, the wooden plates swell due to the hotness & high humidity of Japanese summer. On the other hand, during the winter, the plates tighten due to the coldness & dryness of Japanese winter. These natural phenomena adjusts the inner temperature of the wooden barrel, and keeps an ideal condition for fine awase miso fermentation.

Artisanal Handworks of Small Brewery

Making awase miso is very simple, but therefore making distinctive awase miso requires great skills & efforts. Our small brewery succeeds the traditional methods which requires an artisan's keen eyes, nose, and tongue. Without completely relying on machines, our small brewery is adamant about artisanal handworks of succeeded skills.

Supervised by Japanese Modern Master Craftsman of Kyoto

Our authentic awase miso making process is supervised by Japanese "Modern Master Craftsman" in Kyoto. With his adamant philosophy towards making authentic miso & traditional skills, he was awarded "Modern Master Craftsman" in Kyoto. Without compromising about the ingredients & methods, our small brewery makes one of the finest miso in Kyoto, where is the mecca of Japanese traditional culture.

Traditional Japanese Food

Miso, as an ingredient of miso soup, has a long history in Japan. It was introduced to Japan as far back as the Asuka period (710-794), but at that time miso was not soluble in water, so people ate miso by licking it off. People began to eat miso soup in the Kamakura period.(1185-1333). In the Kamakura period, a meal style called "Ichiju-ichisai" (One soup and One Vegetable) began to take root in samurai society, and the custom of eating miso soup with every meal was established. From then, miso soup became popular as a food for warfare. In the Edo period (1603-1867), miso became popular for Japanese people in their daily lives. Nowadays, miso soup appears on every family's dining table. Since then, miso soup has been a staple of the Japanese diet.

Natural Brewing

During fermentation and maturation of miso, the fermentation tanks are placed in a warm room. Several kinds of microorganisms and enzymes from the koji greatly contribute to this process, creating various flavors unique to miso.The Yatsugatake Natural Brewery is located at an altitude of approximately 850m above sea level. We use subterranean water of Yatsugatake pumped up from nearly 90 m underground and matured slowly over a long period of time. This brings out a mellow and deep flavor to this naturally brewed Shinshu Miso.

How Rice Miso is Made

First, soybeans are in the boiling, steaming and pressure cooking process. Rice will go into the steaming process then it will become rice malt(koji). After that, the soybeans and the rice malt will be mixed with water and salt. Then, the mixture of soybeans, rice malt, water and salt will go into the fermentation and aging process for a long period of time in a brewing warehouse. The brewery is located in a mountainous area at an elevation of 849 meters, making it an ideal place for fermentation and maturation of miso due to the cooler temperatures. This long-term aging process gives miso a mellow, full-bodied flavor.

Commitment to Ingredients

We manufacture with a commitment to raw materials and use only Japanese ingredients.

As for the ingredients used to make miso, we carefully selected Koshihikari rice from Akita prefecture which is famous among Japanese people and even people overseas.

Various New Ways to Use Miso Paste - Twice-cooked Pork with Miso

Miso is generally used as an ingredient in miso soup. However, miso is also suitable for a wide variety of dishes as seasoning. Twice-cooked Pork with Miso is a nutritious recipe that combines vegetables and meat with miso. You can use this miso to create your own recipes!

Japanese Food Recipes

In addition to the light flavor of bonito and the rich taste of black sesame seeds, the texture of freeze-dried miso adds an appetizing taste. We recommend mixing it with rice as furikake (sprinkled on rice) or pouring it over fish dishes to enjoy a different taste.

Western Food Recipes

It can be enjoyed not only in Japanese cuisine, but also for seasoning of Western-style dishes. It can be used with meat dishes such as steak, pork, meuniere, etc., or as a seasoning with salads. The light taste of bonito and richness of black sesame enhances the goodness of the ingredients.

Not genetically modified.

We do not use GMOs in our production because we are particular about our raw materials.

This commitment leads to food products that are good for our bodies.

Miso made from domestic ingredients

Miso is a traditional and representative food in Japan, and has long been a part of Japanese life. To let people feel its goodness as much as possible, we carefully selected the ingredients used to make this miso that are all produced in Japan including soybeans, rice, and salt.