Raw materials/ingredients

Barley (produced in Okayama), whole soybeans (domestic)

how to use

<Ingredients> (840g of finished product) ・300g bag of Hishiokoji ・360ml of soy sauce ・180ml of water ・Storage container (1.2L or more) ・Mixing stick disinfect with (If it is a heat-resistant container, it can be sterilized with boiling water.) 2. Put 360ml of soy sauce and 180ml of water into a clean container for 1 bag (300g) of this product. increase. (If you don't have a lid, you can cover it with a cloth.) 3. Store at room temperature and mix well with a clean mixing stick once a day. It will be ready in about 2 weeks. Store in the refrigerator after opening. (If properly sealed, it can be stored for about six months.)

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 introduction

100% domestic ingredients. You can easily make Hishio Miso, a traditional Japanese fermented seasoning that is said to be the origin of miso and soy sauce. Just mix soy sauce and water and let it ferment. Completed in about 2 weeks. About 840g of Hishio miso can be made with one bag. In addition to adding to rice and vegetables, it can also be used as a base for pickles.

Raw materials/ingredients

Barley (produced in Okayama), whole soybeans (domestic)

how to use

<Ingredients> (840g of finished product) ・300g bag of Hishiokoji ・360ml of soy sauce ・180ml of water ・Storage container (1.2L or more) ・Mixing stick disinfect with (If it is a heat-resistant container, it can be sterilized with boiling water.) 2. Put 360ml of soy sauce and 180ml of water into a clean container for 1 bag (300g) of this product. increase. (If you don't have a lid, you can cover it with a cloth.) 3. Store at room temperature and mix well with a clean mixing stick once a day. It will be ready in about 2 weeks. Store in the refrigerator after opening. (If properly sealed, it can be stored for about six months.)