Shinshu Artisan Premium SHIRO (white) Miso Soup Set (wrapped in premium gold packaging)

It's made by incorporating soybean koji, boasts a strong and elegant flavor profile.
The soybeans are meticulously prepared, with their skins removed to eliminate any unwanted bitterness.
The addition of soybean koji during the production process enhances the aroma and depth of the flavor.
Furthermore, this miso undergoes careful straining, resulting in a smooth and fine texture.
All of its ingredients are sourced domestically, and it undergoes natural fermentation, maturing through the seasons in the abundant natural surroundings of Shinshu.

It offers a refined yet robust presence that can be savored not only in miso soup but also as a marinade for meats and fish, effectively neutralizing any undesirable odors.

It can be employed in a wide variety of culinary styles, from Japanese to Western and Chinese dishes, as well as desserts.
Please relish the rich aroma and flavor of this miso.

What's in the Box? 

Easy Dashi Recipe with Bonito Flakes

1. Fill a pot with 800ml of water and bring it to a boil.
2. Add the bonito flakes and let them sit for 1-2 minutes.
3. Place a bowl over a strainer and line the strainer with kitchen paper (or cloth).
Slowly strain the bonito flakes. Let it sit for 1 minute, and it's ready! 

How to Prepare Dried Wakame Seaweed?

You can add it directly to hot soup or miso soup and enjoy it within 1 minute.
When using it in your dishes, pour enough hot water to cover the wakame and strain it every 1 minute for use!

Crafting Miso with a Variety of Small Batches

Founded in 1869 as 'Moto-Fuji Kojiya' in Suzaka, Shinshu (Nagano prefecture), they have carried forward their wisdom and expertise through changing times.
Their commitment is to safeguard the knowledge and techniques that have been passed down.
Rather than automating their factory to increase production, they believe in creating their products with their own hands within their reach, taking personal responsibility for each step of the process.

They meticulously select domestically sourced ingredients, ensuring they are free from genetic modification and other alterations.
Their true mission as Kojiya is to craft 'Natural Fermented Shinshu Miso,' aged for over a year in the embrace of nature.
Amidst the abundant natural surroundings of Shinshu, they uphold the tradition of handcrafting to preserve the authentic flavors.
From sourcing ingredients to manufacturing and selling, they pour our heart and soul into every aspect within our reach.

Nagano Prefecture Collaboration