Natural brewed miso aged at natural temperature
Numerous techniques of handicrafts that have been protected every day are finished in a rich flavorful miso.
In the Warring States Period, Miso was a valuable protein source as well as a seasoning. Therefore, the warlords of each region encouraged the making of miso, and the improvement was actively added also to the raw materials and the manufacturing method.
It is not a coincidence that many of the hometown of Owari Nobunaga Oda Nobunaga, Toyotomi Hideyoshi, Mikawa’s Tokugawa Ieyasu, Kai Takeda Shingen, Sendai Date Masamune etc. are the production areas for miso.
Also, along with the evolution of miso itself, the cooking law has also developed, and the foundation of most of the miso dishes has been completed at this time.
Miso penetrates into the lives of ordinary people from the end of the Muromachi period to the Edo period, and in the latter part of the Edo era, almost the same brewing law as the present age is completed. Miso is thus an integral part of Japanese food culture.
Our miso made from natural brewing we are going to put on in cold winter, as it is said to be “cold climb over the clay”, ferment and aging for about one year with the power of nature for over a hot summer.