from €42.50
€42.50 / Kg
Sumiso white vinegar miso 300g
Ref : NISSHM1
€8.40
Tax Included
For sumiso white vinegar miso, the base is a silky and creamy white miso with a pleasant sweetness that lingers on the palate. As it is slowly cooked by hand, it retains its creamy texture and balances the acidity of the vinegar with the sweetness of the miso.
This is a refreshing cooking miso made from white miso and vinegar. Use as is with green vegetables (broccoli, nanohana, spinach, celery, etc.), seafood (e.g., squid, conger eel, octopus), konjac, bamboo shoots, seaweed (e.g., wakame), myoga ginger, salads, grilled flatfish, grilled shrimp, and more.
Convenient and easy to use, it can be incorporated into a wide variety of dishes. The quality of miso depends on the quality of the koji. At Shimaya, most of the manufacturing steps are still done by hand. They steam the rice, then break it by hand while adding tane-koji (starter mold).
The next day, they stir the koji three times at optimal intervals. By sensing the seasonal changes and precisely synchronizing their process, they create koji with the best possible aroma and taste. Although labor-intensive, this artisanal approach guarantees the depth and satisfaction of their miso. This vinegary white miso is a local specialty with a high koji content: “Gozen Miso.”
Gozen Miso is distinguished by its high koji content, with a ratio of 110 to 130% compared to soybeans. At Shimaya, this ratio is increased to 140-160%, which enhances the natural sweetness of the koji. After a fermentation period of six months to a year, the result is a less salty miso, rich in umami, with an exceptional aroma and flavor.
This sweet and mild miso is also an ideal base for “Okazu Miso” (seasoned miso condiments), including sea bream and sudachi miso, which are very popular in the region. Shimaya is committed not only to using domestic ingredients, but also to incorporating local products from Tokushima. Their “Gozen Miso Awa Monogatari,” made entirely from Tokushima rice, soybeans, and salt, has been recognized by the Japan Food Industry Center as an authentic regional food brand under the “Homba no Honmono” certification.
NISSHM1
Data sheet
- Origin
- Tokushima, Japan
- Weight
- 300 g net
- Packaging
- sealed pouch with cap
- Ingredients
- rice, soybeans, vinegar, sugar, mirin, salt, 1.00% mustard
- Storage
- Store in the refrigerator
- Allergenic(s)
- Soybeans, mustard 1%
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For sumiso white vinegar miso, the base is a silky and creamy white miso with a pleasant sweetness that lingers on the palate. As it is slowly cooked by hand, it retains its creamy texture and balances the acidity of the vinegar with the sweetness of the miso.
This is a refreshing cooking miso made from white miso and vinegar. Use as is with green vegetables (broccoli, nanohana, spinach, celery, etc.), seafood (e.g., squid, conger eel, octopus), konjac, bamboo shoots, seaweed (e.g., wakame), myoga ginger, salads, grilled flatfish, grilled shrimp, and more.
Convenient and easy to use, it can be incorporated into a wide variety of dishes. The quality of miso depends on the quality of the koji. At Shimaya, most of the manufacturing steps are still done by hand. They steam the rice, then break it by hand while adding tane-koji (starter mold).
The next day, they stir the koji three times at optimal intervals. By sensing the seasonal changes and precisely synchronizing their process, they create koji with the best possible aroma and taste. Although labor-intensive, this artisanal approach guarantees the depth and satisfaction of their miso. This vinegary white miso is a local specialty with a high koji content: “Gozen Miso.”
Gozen Miso is distinguished by its high koji content, with a ratio of 110 to 130% compared to soybeans. At Shimaya, this ratio is increased to 140-160%, which enhances the natural sweetness of the koji. After a fermentation period of six months to a year, the result is a less salty miso, rich in umami, with an exceptional aroma and flavor.
Sumiso white vinegar miso 300g
€8.40
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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