brand	Sankaibushi miso
product shape	paste
number of units	1.00 pieces
Package information	box
flavor	miso
Product weight	0.5 kilogram
place of origin	Koushinetsu region

Miso prepared in large cedar barrels that have been in use for over 100 years since the company was founded. Made with 100% Koshihikari rice from Niigata Prefecture and 100% whole soybeans recommended by Niigata Prefecture. By self-cultivating the miso yeast, the taste is inherited and the flavorful miso is finished. We have packed 3 types of miso into a box so that you can try 500g each.
Koji: A white miso type with a young maturation period of 3 to 4 months, with a salty taste and a faint aroma of koji. Unlike white miso from the Kansai region, it does not have a strong sweetness, but when paired with sweet ingredients such as vegetable miso soup, the depth of miso really stands out.
Tokusen: White and red mixed miso that exquisitely blends short-aged ``koji'' and long-aged ``inaka''. It is a familiar miso that is easy to match with any dish.
Inaka Miso has a long maturation period of more than half a year, and is the darkest red miso among Sankaibushi miso. The richness and umami are more attractive than the sweetness, and it blends well with fatty meat such as pork miso soup. The salt concentration is the same as koji and special selection, but the sweetness is reduced by aging, so it is easy to feel a little salty. You can enjoy the mellow aroma and flavor that goes well with relatively solid seasoning. This product is used as an in-flight meal menu for ANA international flights.
Expiration date: 180 days after production Storage method: Cool and dark Place of manufacture: Kashiwazaki City, Niigata Prefecture

Raw materials/ingredients

soybeans, rice, salt/alcohol

how to use

Miso soup with your favorite soup stock and ingredients. It can be used for a wide range of purposes, such as stir-frying, simmering, and dengaku.

Caution (Disclaimer) > Please read

We strive to provide accurate product information, but on rare occasions manufacturers change ingredients without prior notice. Therefore, the actual product may differ from the description on the website, so please be sure to check the product label and precautions before use. In addition, the place of origin of fresh foods such as vegetables and fruits may change depending on the season and production conditions. The image is an image. Please note that the actual product and packaging may differ. Consume fresh foods such as vegetables, fruits, meat, and fish as soon as possible after purchase.

Note : The product information on this site is for your reference in selecting products and is not intended to replace the opinions of doctors, pharmacists and other qualified professionals. Before use, be sure to check the product label and precautions that you receive. This product information cannot be used for self-diagnosis to cure illness. If you have allergies or are pregnant, please consult your doctor before purchasing.

Product description

Miso prepared in large cedar barrels that have been in use for over 100 years since the company was founded. Made with 100% Koshihikari rice from Niigata Prefecture and 100% whole soybeans recommended by Niigata Prefecture. By self-cultivating the miso yeast, the taste is inherited and the flavorful miso is finished. We have packed 3 types of miso into a box so that you can try 500g each. Koji: A white miso type with a young maturation period of 3 to 4 months, with a salty taste and a faint aroma of koji. Unlike white miso from the Kansai region, it does not have a strong sweetness, but when paired with sweet ingredients such as vegetable miso soup, the depth of miso really stands out. Tokusen: White and red mixed miso that exquisitely blends short-aged ``koji'' and long-aged ``inaka''. It is a familiar miso that is easy to match with any dish. Inaka Miso has a long maturation period of more than half a year, and is the darkest red miso among Sankaibushi miso. The richness and umami are more attractive than the sweetness, and it blends well with fatty meat such as pork miso soup. The salt concentration is the same as koji and special selection, but the sweetness is reduced by aging, so it is easy to feel a little salty. You can enjoy the mellow aroma and flavor that goes well with relatively solid seasoning. This product is used as an in-flight meal menu for ANA international flights. * "Sankai-bushi miso" is derived from the local Kashiwazaki folk song "Sangai-bushi", which expresses the feelings of the previous generation to the hometown.

Raw materials/ingredients

soybeans, rice, salt/alcohol

brand	Sankaibushi miso
Product weight	500 grams
Production area (region)	Koushinetsu region
Production area (prefecture)	Niigata Prefecture
Preservation method	Store in a cool, dark place. After opening, avoid contact with air and store in the refrigerator.
Product type	paste
Container type	box
Maker	Echigo Miso West
Country of Origin	Japan
Product weight	500 grams