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Tokusen Meijo by Takeda Miso
Why Not Try Takeda Miso at Their Best?
Date:03, Feb, 2015
Investigated and Written by Misaka Youhei
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Takeda Miso is a miso maker in Nagano. They have brewed since 1930. Trying to know them, you must take their best miso. It is Tokusen Meijo that means the Special Choice Miso.

Nagano is a prefecture within Shinsyu area. It is said that they have been prosperous to brew miso there for a long time. In the Age of Civil Wars, the soldiers used to have special ropes. They made ropes of taro stalks and then, stewed with miso. So they were able to make miso soup easily because they boiled water, let some pieces of the ropes in, and completed was miso soup. It is doubtless that we always need food for survival.

Shinsyu Miso has taken up about 40 % of Japanese total miso consumption still today.

Here, let me explain what Shinsyu Miso is. It is, to say roughly, a kind of rice miso. Rice 12 to Soybeans 10 in the Special Choice Miso, which means it is gorgeous one. By the way, a usual case of Shinsyu Miso is Rice 8 to Soybeans 10. The higher the ratio is, the sweeter and the more fragrant it is. Out of steady maturing, it tastes really fine.



Tokusen Meijo (The Special Choice Miso)

Capacity: 500 g
Open Date: 180 Days
Ingredients: Rice, Soybeans, Salt


Takeda Miso only uses rice and table salt for the Special Choice Miso. Moreover, it shows those who have produced the ingredients on the package. That gives us elaborate safety. The rice is from a contracted farmer in north of Akita. The temperature difference is extreme because of the high elevation, and you can count on rice of quality. Needless to mention, on the soybeans, there is no gene recombination. They got the beans of low oil from Hokkaido.

Don’t miss it when you try to find truth of Japanese miso!


Reference

・Company Name: Takeda Miso Jozo Inc.
・Foundation: 1930
・Employees: 40
・Address: 4-12-21 Chuo, Ueda-shi, Nagano 386-0012 Japan





 

Rice Miso Without Soybeans
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