Shinshu Sommelier Premium Miso Soup Set (wrapped in premium blue packaging)
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Shinshu Sommelier Premium Miso Soup Set
Signature Miso with a perfect balance between sweetness and saltiness
It's a Premium Shinshu Miso, a meticulously handcrafted delicacy made from locally sourced soybeans and rice from Nagano Prefecture.
It is crafted with utmost care, using a 100% koji fermentation process, resulting in a unique and authentic Shinshu-style flavor.
What sets it apart is the commitment to natural fermentation and aging, harnessing the ever-changing natural environment of Nagano Prefecture.
The result is a miso that strikes a perfect balance between sweetness and saltiness, thanks to an equal ratio of soybeans and koji.
This particular miso variety is renowned for its versatility; it elevates the flavors of not only miso soup but also fresh vegetables, simmered dishes, and miso-based sauces. It's a beloved choice across regions, appreciated for its exceptional taste and smoothness, which can only be achieved through their traditional wooden barrel aging process.
Experience the essence of Shinshu in every spoonful of Shinshu Miso – an ideal companion for your daily miso soup, fresh vegetables, and miso rice balls.
Its harmonious blend of mild saltiness and sweetness pairs beautifully with a wide range of ingredients, making it a kitchen essential for both novice and experienced chefs alike.
What's in the Box?
It contains everything you need to make miso soup, from high-quality bonito flakes to make delicious dashi to wakame seaweed and Otemari fu (wheat gluten) that adds color to your miso soup.
With all these ingredients included, you won't need anything else.
This versatile miso can be used not only for miso soup but also as a filling for onigiri (rice balls) and as a seasoning for vegetable stir-fries.
How to Cook Miso Soup
Miso : 1 teaspoon
Bonito Flakes : 1 tablespoon
Other ingredients : Your Preference
Hot water : 150ml
Put miso and ingredients in the bowl.
Pour hot water and stir, that's all!
What is Vegetable Mix?
It's the package of key vegetables for Miso Soup.
Japanese-grown dried vegetables, including Napa cabbage, onion, spinach, and daikon radish, are the perfect companions for a delicious bowl of miso soup.
These carefully dehydrated vegetables offer a convenient way to enjoy safe and trustworthy Japanese produce.
Using them is a breeze. Simply simmer them in boiling water for just three minutes
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!
It is a blend of three freshly harvested mushrooms dried at their own farm in Shinshu. This unique combination enhances the delicious flavors of mushrooms without the need for preservatives or artificial flavorings.
This versatile product is easy to cook with and packed with umami and nutrients.
It's a delightful and health-conscious option made exclusively from mushrooms.
You can enjoy it as both a broth and an ingredient, making it a versatile addition to various dishes. Whether in miso soup, soups of any kind, or other culinary creations, it's a convenient and flavorful ingredient.
How to Use
Place it in a pot with water and heat it.
Once it comes to a boil, simmer on medium heat for 2-3 minutes, add wakame and tofu, and dissolve miso and done!
What makes them special?
The distinctive feature of their miso making is undoubtedly its traditional handcrafted rice koji, made using the age-old method of "Murobuta" or wooden box fermentation.
This process involves meticulously monitoring temperature and changes by hand.
They emphasize, "Starting with the creation of good koji is essential; otherwise, the resulting miso, soy sauce, and amazake won't turn out well."
They use this traditional rice koji in combination with high-quality domestic rice, domestically sourced soybeans, and natural salt, allowing it to mature for over a year in their cellar using natural fermentation techniques.
The resulting miso has a remarkable flavor and has won numerous awards at miso tasting competitions in Nagano Prefecture and throughout Japan.
Crafting Miso with a Variety of Small Batches
They specialize in producing and selling a diverse range of miso varieties, with particular attention to their standout product, "Shinshu Sommelier Miso," available in small quantities typically sold in sets.
This concept was born from the idea that, much like the concept of "marriage" in the world of wine, there could be complementary pairings of miso that enhance each other depending on personal preferences and the dishes they accompany.
Their handcrafted koji can accommodate small batches, allowing them to strike a harmonious balance between traditional techniques and modern needs in the production and sale of fermented foods.
This flexibility is one of the captivating aspects of Kojiya Moto-Fuji Brewery.
Story of Kojiya Moto-Fuji Brewery
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
The prefecture boasts the fourth largest land in Japan, and its vast forests nurture clean water and air.
Taking advantage of its bleeding topography, agriculture thrives in the prefecture, with fruit cultivation in particular being highly marketable and producing a large amount and ranking first in the prefecture in terms of output.
- Prefecture with the full of attraction -
What attractive about Nagano prefecture is the variety of ways you can enjoy your trip, from visiting famous historical sites such as Zenkoji Temple and Matsumoto Castle, to relaxing in a hot spring with a great atmosphere, to enjoying the great outdoors, including the Northern Alps.
- Transportation from Tokyo to Nagano prefecture -
The fastest way to get from Tokyo to Nagano is by Shinkansen. It takes only 1 hour and 30 minutes from Tokyo Station to Nagano Station.
The cheapest way to get to Nagano from Tokyo is by highway bus.
|Product Name||Shinshu Sommelier Premium Miso Soup Set|
|Country of Origin||Japan|
Soy (made in Nagano), Rice (made in Nagano), Salt (made in Japan) / Alcohol
Within 11 months from manufacturing date (Unopened)
|How to store||
Store in cool and dry place, away from sunlight, high temperature and humidity
|Sold by||REGINAA PTE LTD|