Miso Paste with Malted Rice, Naturally Fermented in Shinshu Nagano, Japan

From the brand YAMASAN, you can enjoy Japanese traditional food culture anywhere in the world. Since 1995, we have been delivering carefully selected traditional Japanese foods such as miso, soy sauce, and tea, inspired by the demands of our international customers. Our dedicated team shows you the essence of Japanese traditions and delivers authentic Japanese cuisine.

Miso, as an ingredient of miso soup, has a long history in Japan, dating back to the Asuka period (710-794). In the Kamakura period (1185-1333), a meal style called "Ichiju-ichisai" (One soup and One Vegetable) became popular in samurai society, and the custom of eating miso soup with every meal was established. Since then, miso soup has been a staple of the Japanese diet.

During the fermentation and maturation of miso, the fermentation tanks are placed in a warm room, and several kinds of microorganisms and enzymes from the koji greatly contribute to this process, creating various flavors unique to miso. The Yatsugatake Natural Brewery, located at an altitude of approximately 850m above sea level, uses subterranean water of Yatsugatake pumped up from nearly 90 m underground and matured slowly over a long period of time, which brings out a mellow and deep flavor to this naturally brewed Shinshu Miso.

The process of making rice miso involves boiling, steaming, and pressure cooking the soybeans, followed by the steaming of rice to create rice malt (koji). The soybeans, rice malt, water, and salt are then mixed and fermented and aged for a long period of time in a brewing warehouse located in a mountainous area at an elevation of 849 meters, which is an ideal environment for fermentation and maturation due to the cooler temperatures. This long-term aging process gives miso a mellow, full-bodied flavor.

We are committed to using only Japanese ingredients, including Koshihikari rice from Akita prefecture, which is renowned both in Japan and abroad. Miso is not only used as an ingredient in miso soup but is also suitable for a wide variety of dishes as a seasoning. Twice-cooked Pork with Miso is a nutritious recipe that combines vegetables and meat with miso, demonstrating the versatility of this ingredient.

Our Shinshu Miso is a typical "Rice Miso" made from rice koji and soybeans, characterized by its shiny light color, refreshing strong taste, and rich aroma due to the action of yeast and lactic acid bacteria as probiotics. The traditional natural brewing process, without heating, brings out the richness and depth of flavor of the miso, a method that has been used for over a thousand years.

We have carefully selected the ingredients in Japan, including soybeans from Akita, Koshihirari rice, and the underground water from Yatsugatake Mountains at an altitude of nearly 90 meters, which is then matured slowly in the Yatsugatake Natural Brewery located at an altitude of approximately 850 meters.

For your convenience, we have chosen a tube-type package for the miso, making it easy to use and store in a small refrigerator. With 300g (10.58OZ) of miso, you can enjoy about 20 cups of miso soup, and it can also be used as a secret seasoning for various soups, dressings, and your own original recipes.

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