Hokkai kioke white miso - 400 grams

Description

This miso is produced naturally in a small brewery near the Hiruzen Highlands in Japan. The technique for traditionally making miso has not changed for hundreds of years. Even the vessels used for fermentation are passed down from generation to generation. Hence the name “Kioke” which translates to “wooden barrel.”.

Depending on the type of miso, the ingredients may vary, but this miso is made with rice, soybeans, salt and koji. This last ingredient is by far the most important because it is the main factor that determines the taste. Each miso maker prides itself on its own koji. Mr. Kono takes care of his koji as if they were his children.

Delicious for making miso soup, but you can do so much more with it! For example, before grilling, spread a layer of miso on eggplants or marinate a lightly salted piece of meat or fish in the miso. An indispensable product in the refrigerator of every cooking enthusiast.

Producer

Mr. Kono is the 8th generation in a long line of misomakers dating all the way back to 1888. Some parts of his factory still date back to that time, making it feel like stepping back in time. Inside, there is a serene magical atmosphere. Colossal wooden barrels more than a hundred years old are lined up row by row, each one filled to the brim with delicious miso. There, the miso slowly matures until Mr. Kono (sometimes after two years!) finally gives his approval.