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ShinshuOur proud fermentation culture, miso - Visit our specialist creators
Healthy and longevity prefecture Nagano Among the fermented foods that form the foundation of the food culture, miso is one of the most representative.
It is the largest producer in the country, accounting for more than 40% of its share.ShinshuThere are many miso breweries that are still loved by the local area, and home-based miso production is also passed down, and miso rooted in the culture is produced in various places.
This time, we have such a unique look.ShinshuLet's introduce you to the miso making.
Old-fashioned handmade miso made by Kimari's mothers
Make your hometown even more energetic with local ingredients and traditional flavors
When it comes to miso at Kimuri, it was something that was prepared in each household, but it has been on a decline over time.
About 10 years ago, the "Handmade Miso Association" was formed by local mothers who decided to preserve the traditional flavors. Made using locally produced soybeans, rice, and natural salt from Okinawa, this carefully selected additive-free miso is made using traditional methods, and has a rich flavor and mellow taste, and about 6 tons of production are now produced per year.
Last year, the Handmade Miso Association also cooperated with the establishment of the Susonhana Teibanya. This winter, we prepare "Miso-Pickled" locally grown vegetables such as radish and carrots, which are aged in our proud miso. "We want to revitalize the area with not only miso, but also vegetables and traditional flavors harvested here. We would be happy if miso pickled vegetables become a specialty of oyaki," says Kubota, the representative. Mothers are taking on new challenges in the scenic mountain village known for their skunk cabbage, as well as the legendary legend of the demon woman and autumn leaves.
The hemoka Teiban House (Nagano CityKimuri)
This is a group company established in cooperation with three organizations: the Pickles Group, the Handmade Miso Association, and the Direct Sales Store "Chokura" in order to revitalize the region with local agricultural products.
A miso from a master craftsman from Kita Shinano, made with exquisite koji and techniques.
Our commitment to koji making has remained the same since its founding.
When it comes to miso at Kimuri, it was something that was prepared in each household, but it has been on a decline over time.
ShinshuIt is one of the leading producers of fruit trees and vegetables.Nakano CityImokawa Kojiten is a family-run miso store that is celebrating its 85th year. As the name suggests, when it was founded, it was a rice koji specialty store, and even now that miso has become its main product, Imokawa says that making koji is the most difficult task and the most important part.
The temperature and humidity change with the season, so fine adjustments are required to maintain the same quality of the koji, but the last thing you can rely on is experience points. "When you see and touch it with your own eyes every day, you can see the difference by your appearance and feel," says Imokawa. While protecting the koji and miso production that has been built up as "Imokawa Kojiten," we are also actively working on new initiatives.
It boasts the highest production of enoki mushrooms in JapanNakano CityHe also tried to commercialize miso made from the specialty "enokishii" of the local agricultural cooperative youth division, and "Ore no Miso," which uses soybeans and rice, made by the local agricultural cooperative youth division. "The more you put your hands on miso, the better it becomes. I would like to continue to create products with added value," he said with enthusiasm.
Imokawa Kojiten (Nakano City）
ShinshuImokawa Yoshihiro succeeded his father, Imokawa Yoshitaka, who was certified as a master miso craftsman, and became the third president. With the desire to leave behind the store that raised four men's brothers, he retired from being an employee of the local chamber of commerce and began making miso.
ShinshuMisoNEWS
For each regionShinshuThere are a variety of soba noodles. We'll pick out some of them and introduce them. Ginza NAGANO Check out some soba noodles that appear in this site!
Healthy and longevity
Matsukame miso is a work in Okaya City, in the Suwa region to make miso that is healthy. Nagano "Healthy Longevity" was developed and renewed in connection with the prefecture's longevity in Japan, and is home to soybeans and rice produced in the prefecture, as well as Nagano This is the industry's first product using the koji mold "R2" developed by the Prefectural Industrial Technology Center. This dish is recommended for people with a high health conscious mind, as it has a strong flavor and is rich in vitamin B2 and amino acids, and is made with the properties of R2.
Brown rice miso Manyo nori
Long-term natural brewed miso aged in a wooden barrel for over two summers. This is a rare item made using a very difficult technique of turning brown rice into koji and then using soybeans to koji. It is characterized by its strength, as it does not lose its flavor even when boiled, but rather its depth. You can enjoy a deep, rural flavor at home.
"Cute Miso Soup Shop" opens in Harajuku for a limited time!
Marukome and Asobi System will open a miso soup stand for a limited time within the "Moshimoshi Box" at the entrance to Harajuku Street, with the theme of "MISO KAWAII". We are offering eight types of miso soup, including the classic flavor and Ura Harajuku flavor, which contains cheese and tomatoes, for 100 yen per cup. Foreign tourists get one free drink.
First appearance in the miso industry with the "Karushio" mark certified by the National Center for Cardiovascular Disease Research
Karushio Certification is a certification system that spreads the "new concept of reducing salt intake, lightly using salt to bring out the flavor." Hanamaruki is currently selling products in three categories: fresh miso, miso with dashi, and instant miso soup, which have passed the examination for reduced salt by over 30% and "deliciousness".
The first in the industry! "Ice-Temperature Aging Miso Hanayuki" is born using the ice-temperature aging method
In addition to the usual brewing process, Hikari Miso has developed "Ice-Temperature Aged Miso Hanayuki" which is aged at a temperature range from 0°C to the freezing point in the final stage. This industry's first ice-temperature aging method has created miso, which removes salty tits and brings out a mellow umami and sweetness.
