Homemade miso! With domestically produced soy 100% additive-free ★ your taste for Pack

★ ★ hatsuyuki shop < miso Koji set &gt; * homemade miso set < rice miso paste (made about 5 kg) (TZ)

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This page is a simplified version of an original Japanese page.
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"Delicious miso soup I love!
I mean, MOM
Homemade misoSo. 」

The term "moment" is the
For old people, miso was made by myself.
Miso is in my hand to any home,
What it is, no matter how delicious than miso.
Nothing better than anything handmade!

However, difficult to make yourself so...?
No, that is it is not.

For the first time, even without fail will easily
"Moment" can make it (^-^)

Peace of domestically produced materialsAnd of courseNon-additiveThe
For the first time in easy to make miso
Homemade miso set.

試sanakucha, MOM lifeSongIt is!

And, called how to make?

Bring rice and soy, such as left from
Prepared Bowl and pressure pot (or larger pot)


Mashed boiled soy anyway, yeast and mix!

< Homemade miso recipe &gt;

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
★ take 1 ~ 2 months sweet miso, more than six months after ripening miso. I've 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 or so.
If you taste, yummy ~! Because like with 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 a cucumber!
From the greater pleasure when the miso making not stop!

Make a fun, wait, fun, eating, happy
MOM's homemade miso.

Enjoy with your child
Why don't you make?

< Koji miso rice miso for set &gt;

♦ set contents: rice malt (domestic and salt with)2.8kg(Out of salt is about 450 g)
  920 g soy beans (Saga Prefecture) 
Voila * 5 kg
♦ Maker: hatsuyuki store (Kagoshima Prefecture) 
* "Koji miso" from reaching the hand set is two weeks-much less than one month
As much as possible, pulls in the shelf life expiration date.
(Let it not go rancid yeast itself is too long and
It becomes miso yeast alone. )
* June to August temperatures are high, so soon arrived and as soon as you can only
Please make your. (If you cannot immediately make,
Koji as keep in a cool place.
If you get into the refrigerator to refrigerator. )

★ generous Salina, salt sparingly is the sweet delicious miso.

★ no hassle of Koji making in the miso making the hardest, mashed, boiled soybeans only mix with malt. You can make tasty miso paste easy to anyone, regardless of the season.
★ raw materials domestic non-glutinous rice, soybean, and AKO teshio, only do not use additives.
★ Koji to soybeans contains salt, so do not worry of seasoning with salt.
Also, with 9% salt, is an understatement. (In normal miso is 10-13%)

* Rice varies each year. Is in stock-this time used the Chiba Prefecture rice stuff.

* Radiation inspection / detection limit value "1 Bq/kg less than ' in iodine-131, CS-134, CS-137 were not detected.

* "How to make miso" miso making Q & A, click here.>>>

If you like, you can also arrange!
"Miso Koji set" of can increase salt and soybean miso is a sweet miso Koji spaghetti with salt sparingly, but in prefer.So with a pack for tastingTaste you can adjust yourself if you like, a little bit sweet.
-How to increase salt and soy is on this page>>>

* Payment by one week so may take some time
Please note that the there.

Latest Product Reviews (55) Translating... Translate Product Reviews

Posted by ju********* , 2016/03/13 08:26:33
思っていたより早く着いだし、梱包もばっちりでした。 つくるのが楽しみです!
Posted by pa********** , 2015/07/26 14:53:16
Posted by mi**** , 2015/05/25 04:35:37

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