Pattern name:

set of 10

brand	Kojiya Motomiya
number of units	1 piece
Package information	bag
Product weight	5000 grams

It has been about 100 years since we have continued to produce fermented foods that are carefully brewed in the snowy Hachimantai area of ​​northern Iwate.
This koji miso is made by slowly fermenting and aging local soybeans at the foot of the cool Appi Plateau for two years using the best koji that only a long-established koji shop can produce.
Please enjoy the mellow aroma and refreshing yet rich flavor. (medium spicy)
Ingredients: soybeans (produced in Iwate Prefecture), rice (produced in Iwate Prefecture), salt/alcohol (contains some soybeans)
Contents: 500gx10 pieces

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brand	Kojiya Motomiya
Product weight	5 kg
Container type	bag
Maker	Kojiya Motomiya
Product weight	5 Kilograms

Kojiya Motomiya started about 100 years ago when it opened in the Ashiro district of Hachimantai City, North Iwate. We manufacture processed foods using miso and koji, mainly miso brewing.

• [Naturally brewed miso that can only be made here in Hachimantai City, Iwate Prefecture]

Our prized “Koji Miso” is naturally brewed and carefully aged for 2 years. The natural brewing method is a method of maturing miso without heating it. The climate of northern Iwate, which is cool even in summer, has a positive effect on the fermentation of miso, resulting in a mild miso. Fermented over a long period of time, the miso is different from miso from warmer regions.

• [Additive-free miso made with only local ingredients]

The miso is made from local large white soybeans such as ``Nambushirome'' and ``Miyagishirome'', the koji rice is ``Hitomebore'' and ``Akitakomachi'' from central Iwate Prefecture, and the salt is refined salt made from seawater. Depending on the product, we also have a special miso that uses natural salt. We are continuing our efforts to build and enhance a system that enables us to reliably supply our customers with "delicious, safe, and safe miso."

• [Reliable and safe handmade miso]

We still follow traditional brewing methods, and still produce by hand, with a commitment to what we eat every day.

Food culture has changed dramatically, and now that we are in an age where food is available anywhere, I feel that people are becoming less conscious of food. We also hold “Miso making classes” so that you can learn about the raw materials of miso, which is the core of Japanese food, and the manufacturing process.

This koji miso is made by fermenting and aging local soybeans for two years in a natural brewing process!

This koji miso is made by carefully fermenting and aging local soybeans at the foot of the cool Appi Plateau for two years using the best koji that only a long-established koji shop can offer. Please enjoy the mellow aroma and refreshing yet rich flavor.

Kojiya Motomiya's Commitment

• Naturally brewed for 2 years, leaving it to nature to slowly mature
• Delicious, safe, and additive-free miso
• Use only domestic and local materials
• traditional handmade brewing methods

*Koji making* Careful and careful maintenance work is carried out so that the koji mold spreads over each grain of rice and the koji has strong enzyme power.

steaming rice Only rice grown in Iwate Prefecture is used, and it is steamed in a traditional wooden steaming basket for about an hour. The key to steaming is to wash the rice the day before steaming and soak it in water about three times the amount of rice.	Steamed rice cooling work Steamed rice is quickly crumbled, cooled to 38-40°C, and koji starter (koji mold) is sprinkled on the steamed rice. It takes time to collapse here, and if the temperature drops too much, the koji mold will not work well. It is important to carefully manage the temperature of the product, taking into consideration the season, outside temperature, humidity, etc.	Steamed rice pull-in work The steamed rice that has been crushed and thoroughly rubbed with the koji starter is left to rest in a room called a "muro." The point is to keep the room temperature around 30°C as a guideline, and to keep the product temperature around 32°C.	Koji maintenance work Breaking apart the rice grains that are hardened by the mycelium of the koji mold improves air flow and makes it easier to adjust the product temperature. The disintegration of the rice grains by hand will damage the surface of the rice grains and increase the surface area, making it easier for the hyphae to enter the rice grains.

*Miso making* Because the land is cold and unsuitable for brewing, we spare no time and effort to create a mellow miso by sticking to natural brewing.

Soybean steaming work The day before steaming, wash the soybeans thoroughly and soak them in 3 times as much water as the soybeans. Use a pressure cooker to steam it until it is as soft as an earlobe. Our company's point is to use domestic soybeans that are large and have a strong taste.	Soybean disintegration work The steamed beans are crushed smoothly with a machine.	Mixing work with koji Beans, koji, salt and seed water are mixed well in a certain ratio. The secret golden ratio is the biggest point to create the taste of our miso.	fermentation maturing Naturally brewed over time in the cool region of Hachimantai, North Iwate. After a long time of two years, the fragrant additive-free miso is completed.

*Recommended way to eat

miso soup There is a saying, "Miso keeps the doctor away." Enjoy a cup of miso soup with a rich aroma and refreshing flavor every day.	Stir-fried miso meat and vegetables A dish of meat and plenty of vegetables. It goes well with miso and goes well with rice.	miso-grilled rice ball The rice balls are coated with miso and grilled until fragrant. Recommended for light meals and snacks.	with cucumber Morokyu is a popular accompaniment to alcohol. The compatibility is perfect and you will be addicted to it.

Thoughts of Kojiya Motomiya

Food culture has changed dramatically, and now that we are in an era where food is available anywhere, I feel that people are becoming less conscious of food.

Miso is the basis of the Japanese diet.

The reason why we are still particular about natural brewing that we have inherited from the old days is because

We want you to taste genuine and delicious miso,

We also take pride in our role in continuing to pass on the history of the traditional methods of making koji and miso.

All of us at Motomiya are looking forward to seeing you at your dining table.