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