This miso is naturally produced in a small brewery near the Hiruzen Highlands of Japan. The technique for traditional miso making hasn’t changed for hundreds of years. Even the barrels that are used for fermentation are handed down from generation to generation. Hence the name "Kioke" which translates to "wooden barrel".
Depending on the type of miso de ingredients may differ, but Hokkai miso is made with rice, soybeans, salt and koji. This last ingredient is by far the most important as it is the key factor to determine the taste. Each miso maker prides himself on making his own koji and our partner Mr. Kono takes care of his koji as if they are his children.
Delicious for making miso soup, but you can do so much more with this wonderful product! For example, spread a layer of miso on aubergines before grilling them or marinate a lightly salted piece of meat or fish in the miso. An indispensable product in every cooking enthusiast’s fridge.
We are extremely happy to work together with Mr Kono. He is the 8th generation in a long line of miso makers that goes all the way back to 1888. Some parts of his factory still date from that time, making it feel like stepping back in time. Inside there is a serene magical atmosphere. Collosal wooden barrels of more than a hundred years old are lined up row by row, each filled to the brim with delicious miso. There the miso slowly matures until Mr. Kono (sometimes after two years!) finally gives his approval.