The Maker Speaks
Nesashi Miso by Miura Brewery
The Traditional Soybean Miso Gives Us Real Safety
The Traditional Soybean Miso Gives Us Real Safety
In Japan, rice miso is the most popular kind of miso. But here and there all over Japan, there are many types of miso like soybean miso. In Tokushima of Shikoku, Nesashi Miso is the traditional one.
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Price: 1,161 JPN (450g） 1,782 JPN (750g） 1,989 JPN (850g） Ingredients: Salt, Soybeans © Miura Jozosho All Rights Reserved. |
Japanese mostly use soybeans for tofu, soy sauce and miso. Though Haccho Miso in Aichi is the most popular among soybean miso, Nesashi Miso is milder than that and then, you must feel easier to cook.
Miura Brewery exists in Awa city, Tokushima prefecture. They have brewed Nesashi Miso since Kan-ei Era (1624 - 1645) for generations there. We can get the traditional miso from the Miura Brewery who has overcome various wretched conditions like World War 2 when they were very difficult to obtain soybeans, and postwar ages that have westernized Japanese diet into having fewer soybeans.
Recently, Miura Seiji has worked as the fifth chief and the representative.
Miura Brewery exists in Awa city, Tokushima prefecture. They have brewed Nesashi Miso since Kan-ei Era (1624 - 1645) for generations there. We can get the traditional miso from the Miura Brewery who has overcome various wretched conditions like World War 2 when they were very difficult to obtain soybeans, and postwar ages that have westernized Japanese diet into having fewer soybeans.
Recently, Miura Seiji has worked as the fifth chief and the representative.
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Nesashi means ripening something in Japanese. Ageing a long time; about three years, Nesashi miso is complete with rich flavor and excellent perfume.
It is considered you feel kind of salty. They say it smells like mature cheese. So you had better use the miso for fried food or giving it a subtle flavor when you guess it is sort of hard.
Miura Brewery uses only salt and soybeans made in Japan. Some would make much of something salt-reduced. But salt is necessary in order to keep something. Using additives like a preservative instead of cutting some salt, you have got your priorities wrong Miura Seiji is also farming non-chemical greens. It means they are truly particular about safety of food and their miso is proper and secure.
It is considered you feel kind of salty. They say it smells like mature cheese. So you had better use the miso for fried food or giving it a subtle flavor when you guess it is sort of hard.
Miura Brewery uses only salt and soybeans made in Japan. Some would make much of something salt-reduced. But salt is necessary in order to keep something. Using additives like a preservative instead of cutting some salt, you have got your priorities wrong Miura Seiji is also farming non-chemical greens. It means they are truly particular about safety of food and their miso is proper and secure.
Reference
・Name: Miura Jozosho
・Foundation: Kan-ei Era (1624 - 1645)
・Delegate: Miura Seiji
・Address: 468 Ichibachoichiba-machisuji, Awa-shi, Tokushima 771-1604 Japan
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