Takumi SHIRO Shinshu Miso (White Miso)
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Takumi SHIRO Shinshu Miso (White Miso)
The Epitome of White Miso Craftsmanship and Pure Flavor
It produces a delicate miso soup with a distinct soybean aroma.
It's a perfect match even for robust seafood-based miso soups.
As a strained miso, it's also easy to use in vinegar miso and dressings.
They've gone the extra mile by peeling soybean skins to remove any unwanted impurities.
With a generous amount of rice koji, this is the epitome of luxurious miso.
Its round and gentle sweet flavor makes it an excellent choice for those concerned about salt content.
This translucent, clear yellowish-orange shade is the hallmark of Shinshu miso's beauty and sets it apart from Kyoto's white miso.
It offers a well-balanced saltiness, making it an ideal addition to your daily miso soup.
Red Miso vs. White Miso
White miso, with its lower salt content and higher koji ratio, yields a sweeter flavor when compared to red miso.
When using these miso varieties in your cooking, selecting the appropriate one based on the dish will further enhance its deliciousness!
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||Takumi SHIRO Shinshu Miso (White Miso)|
|Country of Origin||Japan|
Soybeans (made in Hokkaido), Rice (made in Nagano), Salt (made in Japan)
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|
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