size:

Two

brand	Masuzuka Miso
product shape	paste
number of units	400.0 grams
number of products	2
package weight	0.75 kilograms

[Kuramoto founded over 90 years ago] Miso sauce made by a long-established miso brewery in Aichi Prefecture. Made from natural soybean miso aged in wooden barrels. (Aging period of soybean miso: 18 months or longer)
[Uses domestic soybeans] We use soybeans from Aichi Prefecture.
[Contents] 200g / bottle [Ingredients] Soybean miso (soybeans (produced in Aichi Prefecture), salt), sugar, ground ginger, roasted sesame, alcohol [No chemical seasonings] No unnecessary ingredients, simple ingredients We are committed to
[Low sweetness] Finished with a low sweetness so as not to erase the taste of the special soybean miso. Perfect for those who feel that commercially available miso sauce is too sweet.
[How to enjoy] You can also use it to season dishes such as grilled eggplant, vegetable sticks, cold tofu, boiled tofu, miso cutlet, miso dengaku, furofuki radish, gohei mochi, miso oden, and hotpot meat.
[Preservation method] Before opening: Avoid direct sunlight and store at room temperature / After opening: Refrigerate (Expiration date: 270 days after production)

Raw materials/ingredients

Soybean miso (soybeans (produced in Aichi Prefecture), salt), sugar, ground ginger, roasted sesame seeds, alcohol

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brand	Masuzuka Miso
product size	18 x 9 x 2.5cm; 750g
Product type	paste
Maker	Noda Miso Co., Ltd.
Product weight	750 grams

Established over 90 years｜Aichi's miso brewery that continues to protect naturally brewed miso

Masuzuka miso is made by naturally brewing all miso. Natural brewing is a method of slowly fermenting miso in wooden barrels as the seasons change without artificial temperature control when the miso enters the fermentation stage. Miso that has been fermented for a long period of time naturally loses the saltiness (salty taste), and a sweet undertone is born.

The original taste of miso is not the taste of making, but the taste of brewing. Masuzuka miso continues to protect natural brewing.

Natural brewing｜Slowly and carefully in the forest of wooden barrels.

We have about 400 traditional wooden barrels in our miso storehouse, and the miso is slowly fermented in each wooden barrel.

The wooden barrels that have been handed down from generation to generation are inhabited by microorganisms such as good-quality koji mold, yeast, and lactic acid bacteria. It grows slowly over a period of 18 months or more through the changes of the four seasons, and grows into a mellow and deep-tasting miso.

Features of “Four Seasons Miso Sauce”

Grain tailoring | Uses 2 types of miso Grained miso: Miso with soybean grains remaining firmly in the center of the wooden barrel where the miso was prepared. You can fully enjoy the aroma, richness and flavor of soybeans. Surimiso: Miso that is minced from a wooden barrel and finely ground, leaving no grains. Because it is ground and filtered, the aroma is slightly reduced, but the taste is smooth.	Grained miso｜Deliciousness that spreads from grains The miso grains are left on purpose, and the taste of soybean miso spreads in your mouth the moment you bite into this grain. Just like coffee made from freshly ground beans has a delicious aroma, so does miso.	Container | Wide-mouthed type through which granular miso can pass The caliber of the cap is a wide mouth type of 2cm. You can put out granulated miso without clogging. [Precautions for use] When using for the first time, the miso and water may separate, so lightly knead the container to mix the contents. If you press the container strongly, it will come out vigorously, so please use it slowly little by little.

Sticky feeling | Easy to eat because it has a high viscosity and does not drip easily

The miso sauce of the four seasons is thick, so it is suitable for eating while dipping it like a vegetable stick.

Compared to commercially available miso sauce, it has a higher proportion of soybean miso and less water, which is why it has such a high viscosity.

Recommended dishes

Tofu Even with tofu dishes that tend to have a refreshing soy sauce flavor, adding miso sauce to the rotation will keep you from getting tired of it. You can enjoy both cold cold tofu and hot boiled tofu according to the season.	fried tofu Fragrant deep-fried tofu with crispy surface and miso sauce. Compared to tofu, it contains more oil, making it a filling side dish. You can also enjoy the savory taste by coating the deep-fried tofu with miso sauce and grilling it together.	raw vegetables Freshly harvested fresh vegetables with miso sauce. It's very simple but delicious. It is also recommended to mix miso sauce and mayonnaise to make a dip for a change of mood. Vegetable stick | carrot, cucumber, radish, asparagus Vegetable dip｜Cabbage, celery, paprika, green pepper

double pot meat I only have miso at home, but I want to use red miso for Chinese food. Miso who will be active at times like that. You can easily make Chinese food instead of sweet soy sauce.	Gohei mochi Lightly mash the rice and shape it into balls. Once the miso sauce is mixed in, you can eat it as is, or you can bake it to add a nice aroma.	meat miso The miso sauce goes well with minced meat. A magical seasoning that goes well with rice when oil is added. Stir-fried eggplant with meat and miso when mixed with eggplant fried in plenty of oil. If you mix it with doubanjiang, it becomes mapo tofu and mapo eggplant.