I handcraft miso! It is with a pack for 100% of domestic soybeans additive-free ★ tasting

Hatsuyuki ya [miso Koji sets] * homemade miso set "barley miso paste ( voila 5 kg )

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This page is a simplified version of an original Japanese page.
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"Delicious miso soup I love!
Homemade miso It's from. 」

The word 'moment' is the
For old people, miso was make by yourself.
Any home miso is in his hand to the
It is however more miso delicious stuff.
Nothing beats anything homemade.

But the difficulty to make yourself so...?
No, it is not it is.

Without fail the first time surely easy to
I make a 'moment' (^-^)

Peace of domestically produced materials And of course Gyunyu non additive In the
First time easy to make miso
Homemade miso set there!

試さなくちゃ, MOM life Song It is!

And so is called or how to make

From the left the soy and Aspergillus delivers
Prepared Bowl and pressure pot (or larger pot )


Mashed boiled soy anyway, yeast and mix only!

[How to make a homemade miso]

1. Boil the soy

2. Crush soybeans

3. Align the soy and yeast

4. Mix the rounding

5. In containers

6. And voila!
( more detailed instructions in this page  >>>

Aging period
2-3 Months

Aging period
10-12 Months
★ will mature miso 1 ~ 2 months if the sweet miso, over half a year or more! They waited more than two years and it is. Changes in the taste of miso fun!

With trained, about 1-2 months to taste please!
Rice miso pulls down from just 1 month and a half.
And tasted yummy ~! Because like the sweet miso immediately begin eat anymore.
Home is for the completion of the world's most delicious miso (^-^)
Delicious warm over rice cord intact, even with the cucumber!
From the greater pleasure when the miso making not stop!

Make a fun, waiting for the fun, eating, happy
MOM's homemade miso.

Enjoy with your child
Why don't you make?

[Koji miso barley miso for the set:

■ set contents: crumpled ( Ehime Prefecture, and salt with )3.5kg(out of salt is about 450 g )
  Soybeans (Saga Prefecture ) 600 g voila * 5 kg
■ manufacturer: hatsuyuki ya (Kagoshima Prefecture ) 
* Malt' miso' from reaching the hand set is 2 weeks-less than one month
Much, pulls in as much as possible.
( and let it not go rancid yeast itself is too long
Only malt would be miso. )
* June-August temperatures are high, so as soon as arrived once you can only
Please make. ( to be unable to immediately make
Koji as possible keep in cool place.
If you get into the refrigerator to refrigerator. )

★ extravagant use of Koji and salt sparingly is the sweet delicious miso.

★ no hassle of Koji making in the miso making the hardest, cooked soybeans,
Crushed, just mix with malt. Regardless of the season, everyone can easily
You can make tasty miso paste.
★ in teshio domestic はだか麦, soy, and AKO only raw materials, additives
Not used.
★ malt minutes soy salt in so worry about seasoning with salt
Do not need.
The salinity is approximately 9% and is an understatement. (In normal miso is 10-13% )

* 'Make miso, miso making Q & A here. >>>

* Young white miso paste to your liking if you in 1-2 months, red ripening
If you like miso half-served from the ranks a year.
* Also to fit the personalized laminated miso rice miso and recommended.

At your choice, you can also arrange!
"Miso Koji set ' of can increase the salt or soy miso is a sweet miso Koji with salt sparingly, but your choice. So with a pack for tasting Taste you can adjust yourself if you like, a little bit sweet.
-How to increase salt and soy is on this page >>>

* Delivery to 1 week so may take some time
Please note that the there.

Latest Product Reviews (66) Translating... Translate Product Reviews

Posted by ショ*** , 2015/09/21 10:44:24
Posted by とる****** , 2015/08/12 00:01:07
以前より母が、はつゆき屋さんを利用してまして、私も!ってことで購入しました。 母 は、他と比べても簡単で美味しくできるよ、とのこと。 1人で仕込んでみようと思います!
Posted by ma****** , 2015/03/11 01:12:18

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