|◆ 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 |
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 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.
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.