05. Miso Tamari 100ml

A long-established Akita store that makes soy sauce and miso using only human eyes and hands, without relying on machines

You can't make good soy sauce without good koji... that's why making koji in the winter is said to be the most important part of soy sauce production. Making koji in koji futa requires a lot of manpower and effort, as hundreds of koji futa are rearranged and the koji inside them is loosened by hand one by one. At Ishimagoto Honten, mountains of koji futa are still in use, and visitors are amazed at the museum-like sight.

The roasting machine that roasts the wheat needed to make koji is a brick-built machine that has been in use since the Taisho era, and the heat source is actually coal! The storehouse and tools have also become old and have been repaired, but they continue to use them with care.

Umami components of long-term aged, naturally fermented miso

This amber-colored umami extract is made by adding rice malt and Okinawan Shima Mars to additive-free, naturally brewed miso made from rice and soybeans produced in Akita Prefecture, and then re-brewing. This is a valuable extract that is a concentrated version of the umami components of miso, and only about 10 liters can be extracted from 1,000 kg of miso. Because squeezing it with force would make it cloudy, it is bottled using a method called "sugar bag hanging," which involves collecting only what drips out naturally without any pressure, resulting in a clear amber color.

It contains less water than soy sauce, so it is very concentrated, low in salt, and has a mellow umami flavor and soft richness that will broaden the range of dishes you can use. It also blends in flavors better than soy sauce, so you can quickly and easily add authentic flavor to meat and fish. If you need more flavor, just add a little more to increase the richness.

Just use it instead of soy sauce

Feel free to use it instead of soy sauce in ginger pork, fried rice, soup, etc. It has a lighter flavor than soy sauce, but still has a gentle, rich taste.

The easiest way to make instant soup is to pour hot water over dried wakame seaweed and gluten and add a little miso tamari. It's as simple as just pouring hot water over it, but you can make a delicious and elegant soup without any dashi.

Mix with mayonnaise and add to vegetables

Miso tamari is also recommended when you want to enjoy the delicate flavor of vegetables. Simply mix mayonnaise and miso tamari to make a simple dipping sauce. Adding miso tamari to pumpkin salad, which uses mayonnaise, will add richness and a deep flavor to make it a higher-grade pumpkin salad.