* Domestic soybeans, rice used, natural BREW

Firing of Ichinose 尾こ Koji 薪(まき) and Mashiko pottery miso ( Deluxe ) 1 kg [finely ground ( Kosi miso ):

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◆ luxury soy simmer spent half a day with various wood, ◆
From that morning at 6, ordered firewood oven, set fire to the SEO's daily begins. Soy cooking time quantity is 60 kg. Is the limit of the amount of soy that is ready in one day. Continue another 50 years from the days of its predecessor.
We are dedicated to the type of wood. Cedar, Cypress, if-009, and acquainted with wood and and I, have divided the mountain drought trees such as the. It is depending on the type of wood the fire to burn more completely different. "I was the largest fire to burn the good or even may. "And laughs at the SEO's.

Mankind's started using fire, set itself apart from other animals on the Earth formed the civilization. Fire burning in wood and charcoal is the heat source was discovered in ancient times, but appreciated the cooking method used this primitive fire even today science and technology the development of advanced. Have to bring out the flavor of the material cannot be put out by stoking the furnace of rice, grilled meat and fish, including gas and electricity. Soybeans are the same. It is can pull well flavor, sweet soy and soy simmer so adjust fire and boil slowly and do.
 
Small fire lit in the fireplace increase more and more, and will fire roaring and the small sparks dancing like flickering flame and watching the expression of such fire could be innocently said SEO's. "I stared at this wood fire since time immemorial people feel I can. Fire is still the same. 」
See era right now, said speed, speed and everything to me a slow 焚ける fire is so extravagant that it may not be. 」

Soybeans begins to simmer and I get lots of bubbles. It is watch soy hours carefully removing it, while SEO's feelings are transmitted to the soybean, soy is most delicious.







◆ This is of raw materials and traditional manufacturing methods ◆
-Use the Tochigi Prefecture, soy beans and rice -Water of coarsely ground salt water, salt.

Soy is from Tochigi Prefecture.

Koshihikari rice, Tochigi Prefecture
( specially cultivated )
Stick with only natural ingredients
●無添加 ・生味噌
Miso is made from soybeans, yeast and salt. Miso without any heating or alcoholic (alcohol), not from Aspergillus oryzae and yeast and lactic acid bacteria to kill really.
-Natural brewing
Natural BREW is matured for one year or more in natural fermentation and maturation. We are dedicated to the natural brewing tradition in miso adjust the temperature in the population, to ferment in a short period of time (fast jyouji law) occupies the commercial mainstream.

-Aspergillus also consistently made a completely
Miso brewing is greatly affects soon as Koji miso taste.
Build your own using SEO, Koji is the most characteristics of the bacteria yeast fungus, so the original blend fungus, painstakingly handmade from time and hassle.


Carefully washing.

Steamed rice

Koji and matured in the laboratory, the new

Steamed rice, seeding the fragility through a management process, completed 4-day high quality of rice-koji. ( increase the carbohydrate, protein decomposition powers strengthened. )
Kouji SEO's are sweet and fragrant


◆ attention to Mashiko pottery brewing miso ◆
Begins s. Otsuka, was trained in Kasama in Edo period, built a kiln in Mashiko Mashiko ware said. From since the production of good quality clay, close to the major market Tokyo, accomplished development as a tool for daily use, such as pots, jars, teapot. Mashiko and high-quality clay is used, in the traditional technique of white makeup, brush eyes (pottery) powerful works produced in large quantities, tableware, flowers number used to arrange, etc..
Currently, pottery pottery shop, about 380 50's. Many potters from young to veteran here set up a kiln, great variety and style.
 
Mashiko Mashiko ware into the miso, and ripen tasty miso. The refrigerator not long ago is into pottery, such as miso, was saved. Pottery is cold even in hot summer I do, that miso can be brewing slowly in the pot is for. Now that has left those who rarely use the miso jar is fun watching over her miso rather than halt miso ripening in the refrigerator in the kitchen, put the pot slowly will mature gradually and by seasonal temperature changes. Also remember that the variation of miso are alive to enjoy the SEO's.



Extra work, with all my heart
Exquisite hand-made miso, built up.
Try real miso taste.

Using Koshihikari rice made by SEO's themselves and Tochigi Prefecture from soybean
Water's AKO coarsely ground salt water, salt.
Soy, stoking wood-and Koji are handmade.
And in this miso slowly aged for 1 year
Aroma, flavor is unique.
This is the wood-burning power is amazing and wow.

Miso and so sharp is boiled again,
In the thin miso soup tasty enough.
Delicious even with hot water plus the next day.
* 切替りました to raw materials after the earthquake.
* Radiation inspection and detection limit value ' 1 Bq/kg less than ' in iodine-131, cesium-134, caesium-137 and not detected.



■ capacity: 1 kg (bag )
■ date: not specifically prescribed. As the time goes, by
Continue ripening, but it is one thing for fun.
■ material: domestic soybean (from Tochigi Prefecture ), domestic rice (Tokiwa village, Aomori prefecture)
Salt * Salt 7-8%
■ manufacturer: Sena 尾こ Koji shop (Tochigi Prefecture )
■ How to shipping: at room temperature (refrigerated products and included possible)
* 6 Month-will be delivered in a chilled during September.

◆ for soybeans 10 a malted rice 20 percent, with luxury
Preparation in integrated handmade and carefully aged for more than a year.
◆ soybeans using the well water in the cauldron, also carefully selected wood,
Simmered slowly over time, got rid of Aku.
◆ 4 days put original yeast yeast is the highest quality
Koji sphericity.
◆ use the mineral-rich AKO coarsely ground salt.
* Without any chemical additives, preservatives etc.
★ perfect balance of sweetness and spiciness. Try also again boiled taste.
You can also add hot water became more intense when.

Latest Product Reviews (10) Translating... Translate Product Reviews

Posted by ノン****, 2014/05/04 05:46:01
まだ使っていませんが香り色から感じるところでは美味しそうです。
美味しい!
Posted by なな******, 2013/05/19 13:36:27
とにかく美味しいので食べて見て下さい。溶いてこして出たお豆のカスも、ご飯のおともで食べてます。
好みの
Posted by aa******, 2012/10/25 01:41:16
味ではありませんでした。いろいろ試してみたいと思います。
Posted by かば*, 2011/08/03 20:15:31
ちょっとお高いですが・・・・ とっても美味しいお味噌です 薄味にしても味が濃く感じます
Posted by 未波****, 2011/02/18 09:27:33
風味が良いし、たっぷり入っていて、おいしかったです。
自然食品で健康に
Posted by ne********, 2010/12/16 14:03:46
まだ使い始めた始めたばかりだけど、何だか味が濃い気がする。
Posted by an********, 2010/11/07 23:12:11
とっても美味しいお味噌でした。 深みのあるお味です。 早速何度か使用してみましたが、 どれもとても美味しく出来上がったのでビックリです。 安心安全なものを探していてたどり着きましたが、 購入して大正解でした。 お店の方の対応ももの凄く良かったです。 気軽に質問した内容について、 迅速に、とても真摯に対応してもらえました。 良いお店で良いお品を購入できて大満足です。
Posted by 楽天***, 2010/10/07 03:15:30
市販のものより安全なので、安心して食べられます。
母の食事療法用に・・
Posted by ぐり*****, 2010/09/14 08:54:13
母が肺癌で免疫療法中です。<本物>の生のみそを探して、こちらを購入してみました。野菜スティックにつけて食べるととても美味しいです!味噌汁は酵素を生かすためにぬるいだし汁にお味噌をとかして作るのですが、それでも美味しいものは美味しいです(笑)
Posted by やえ***, 2010/04/20 06:31:38
甘めで優しい味のお味噌で美味しいです。お湯に溶いたとき、ほとんどカスが残らない所が無駄がなくて気に入っています。 スーパーにある天然醸造でない国産大豆味噌より、使用量が少なくてすみます。優しい味なので、最後に塩を一つまみ入れると味が締まって更に美味しいように思います。

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