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Miso Powder Seasoning

(86)

$18.23 USD

Koikuchi Soy Sauce 360ml(12.17fl oz)

(188)

$24.05 USD

Authentic handmade soy sauce from a small brewery who has over 135 years history. Traditional artisanal flavor from the Town of Soy Sauce where has over 400 years history. From the simplest, fine non-GMO ingredients without any artificial additives. Naturally & slowly brewed for more than a year. Because our brewery is adamant for traditional handmade & natural brewing methods, the amount is limited, but we would like to take them over to the next generation.

Japanese Authentic Tradition for Your Creative Daily Life

For your creative recipes. Put Japanese authentic tradition in your daily life.

Introducing 3 types of Soy Sauce

You can feel difference
Natural Brewed Koikuchi Soy Sauce

Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.

Where is Soy Sauce Made

Gods Brew the Soy Sauce

Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.

Soy Sauce Terroir-Premier Tatsuno Brand

Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.

Manufacturing scene of soy sauce making

The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.

The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.

The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.

After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.

Small Brewery’s Traditional Philosophy

"We do not manufacture but "cultivate" the soy sauce."

Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.

Koji Grain Miso

(69)

From $17.99 USD

Awase Miso Paste (Black Bean) 300g(10.58oz)

(31)

$17.83 USD

Making awase miso is very simple. As the ingredients are rice, soybean, and salt only, the difference in taste is obvious. It is said that 80% of the taste depends on the quality of rice malt. Rice koji is made by the traditional "ita malted rice" method over 40 hours. Making good koji is very important for making awase miso. We do not make koji by machine, we take time to make it carefully. The miso warehouse protected by miso craftsmen is a small warehouse without mass production equipment, but craftsmen continue to stick to natural brewing that can be done by hand.

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.

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Chili Oil 100g(3.5oz)

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$18.30 USD

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From $18.75 USD

Curry Dashi Stock 200g(7.0oz)

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Dry Miso Powder Seasoning

(86)

From $18.23 USD

Dry Miso Powder, a freeze-dried Japanese miso seasoning packed with deliciousness, perfect for enhancing the taste of various dishes with its rich umami flavor. Made from 100% miso, it's gluten-free, sugar-free, and contains no food additives, catering to vegan preferences. This Shinshu Rice Malt Miso powder, crafted in Nagano Prefecture, offers a refreshing taste and rich aroma, complementing a wide array of foods with its shiny light color. Its versatility extends from soups to meats, salads, and even desserts, adding a delightful miso aroma in every sprinkle. Easy to dissolve and mix, it's a must-have pantry staple for culinary enthusiasts seeking an effortless yet delicious flavor boost.

Freeze-dried Japanese miso powder with all its deliciousness. This 100% miso seasoning adds umami to various dishes and enhances the taste of ingredients.

Miso is an iconic Japanese fermented food.

Miso is a traditional Japanese seasoning, a fermented food like cheese and yogurt.

By fermenting rice, soybeans, and barley with koji mold, amino acids and vitamins not contained in the raw materials are produced. Miso is an iconic Japanese fermented food that contains many nutrients and is both delicious and healthy.

Taste of rice malt miso

Rice malt miso has both a refreshing flavor and rich aroma due to yeast and lactic acid bacteria.

No additives and sugar

The only ingredients are rice malt, soybeans, salt and water. It is 100% miso powder.

Easy to use and delicious

It is in powder form, so it can be sprinkled over, mixed with, or dissolved in various dishes. Easy to use and very convenient.

The key seasoning of dishes

Just sprinkled on dishes, the umami and aroma spreads and dishes become more delicious.

Recipe for cookies with miso powder and almonds

Ingredients (for 24 cookies)

Cake Flour 120g／Miso powder 10g／Unsalted Butter 75g／Cane Sugar 50g／

Egg Yolk 1piece／Sliced Almonds 20g

*Use only egg yolks. *Add butter, miso powder, and cane sugar (divided into 3 parts) in this order and mix well. *Preheat oven to 180℃ and bake for 13~15 minutes.

Dry Red Miso Powder Seasoning

(187)

From $18.23 USD

The Dry Red Miso Powder is a freeze-dried Japanese red miso powder packed with deliciousness. This 100% miso seasoning enhances the flavor of various dishes and adds a rich umami taste to ingredients. It's convenient to use, dissolves easily in soups, and can be effortlessly mixed with flour and bread crumbs for added flavor. Plus, it's gluten-free, sugar-free, and contains no food additives, making it perfect for vegans. Ideal for seasoning a wide range of dishes including meat, fish, salads, simmered and fried dishes, stir-fries, and even ramen. You can also mix it with mayonnaise or ketchup for a tasty dipping sauce, or add it to pasta sauces, curries, and soups for an extra layer of richness.

Freeze-dried Japanese miso powder with all its deliciousness. This 100% miso seasoning adds deep rich flavor and umami to various dishes and enhances the taste of ingredients.

Red miso is highly nutritious and delicious when simmered.

Miso is a traditional Japanese seasoning, a fermented food like cheese and yogurt. Red soybean miso, which is made by fermenting beans with koji and aging for a long period of time, contains more protein and minerals such as calcium and magnesium than other miso. The red soybean miso becomes richer the longer it is simmered, and the salt concentration is low, so it doesn’t become salty. Adding a little to curry, pasta sauce and other dishes adds umami and richness.

Rich Taste

Red miso powder is less sweet and has a rich flavor and richness.　By using this, you can enjoy a different taste than usual.

No additives and sugar

The only ingredients are soybean malt, soybeans, salt and water. It is 100% red miso powder.

Handy and delicious

It is in powder form, so it can be sprinkled over, mixed with, or dissolved in various dishes. Easy to use and very convenient.

Savory Aroma

Add red miso powder to dish and heat for a savory aroma.

It eliminates the smell of meat and fish, so it is recommended for simmered dishes.

Mix in sauces and soups. Recipes using red miso powder.

Recipe1
Japanese Style Egg Sandwiches with Red Miso Powder

Ingredients (1serving)

1. Two slices of sandwich bread 2. One Boiled Egg 3. Red Miso Powder: 1tsp 4. Mayonnaise: 1 1/2tbsp 5. Mayonnaise: Appropriate amount／Parsley: Appropriate amount

[A] Mix 3 and 4 well, add coarsely chopped boiled eggs and mix.

[B] Spread 5 on one side of both slices of bread. Put [A] on one slice and sandwich with the other slice. Cut into desired size and enjoy! *You can replace the mayonnaise on the bread with spicy mayonnaise.

Garlic Miso Powder Seasoning

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Green Tea Furikake Seasoning 45g(1.5oz)

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Japanese Dashi Malted Rice Miso Powder 100g(3.52oz) YAMASAN KYOTOUJI

Japanese Dashi Miso Powder 100g(3.52oz)

(35)

$17.38 USD