Tsugaru Miso by Kato Brewery
You Must Learn What Original Tsugaru Miso is

Date：10, Feb, 2015
Investigated and Written by Misaka Youhei
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Miso is a representative of Japanese food. North and South, West and East, every area in Japan has each miso. Now, this time let me mention about a kind of miso; Tsugaru Miso in Aomori. I am recommending what is made by Kato Brewery established in Hirosaki city, Aomori.

First, I am going to explain what Tsugaru Miso is. To say simply, it is a sort of dark-brown miso, made from soybeans and malted rice. Tsugaru miso is also called Tsugaru San-nen Miso. San-nen means three years. Long-term maturing needs, it means. Then, it tastes and smells so smooth and rich.

Kato Brewery has engaged in their business there since 1871. In other words, their miso is correctly the one of Aomori.

Adding no extra additives, they use only soybeans, salt and malted rice. The beans are from Aomori, the rice is from their original rice; “Tsugaru Roman.” Then, it is considered that they have been able to keep their original taste because they are difficult to mass-produce.

All handmade are their miso and their malted rice. January to March, it is very cold in Aomori. They say, however, that the coldness brings safety to their production since it keeps unwanted bacteria away from the making.

They have not added anything extra like preservatives, and then, you need to keep it as refrigerated as impossible, especially in summer time. Fermenting on, the miso shows something white like mold on the surface. That is called film yeast and harms nobody. But it is liable to spoil the flavor and so you have to take it off for having the miso. Not just Tsugaru Miso, it is a textbook to tell you how to deal with miso of nature.