Takumi AKA Shinshu Miso (Red Miso)

This miso combines sophistication with a strong and unmistakable flavor.
It's perfect for miso soup, but it also works wonders as a marinade for meats and fish, effectively eliminating any unwanted odors.
It's a versatile ingredient that can enhance a wide range of dishes, from Japanese, Western, to Chinese cuisine and even desserts.

They meticulously peel soybean skins to eliminate impurities.
By incorporating soybean koji in the fermentation process, the result is a miso with a robust and deep flavor profile.

Red Miso vs. White Miso

Red miso has a longer aging period and a higher salt concentration, resulting in a richer taste with stronger flavor.
When using these miso varieties in your cooking, selecting the appropriate one based on the dish will further enhance its deliciousness! 

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