Fraborful food price list bean paste at high cost performance

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The features of Ichinokura-miso

Made from domestic soy beans in high quality control

Aged for a long time

Made by the method of traditional region, Shinshu and Kyushu

Produced with low salt

Kinzanji-miso

This is generally called “name-miso” (seasoned mixture paste of miso).

It is brewed with the unique production method; making “koji” by three kinds of grain (soy beans, rice and wheat), mixing salt, fresh gourds, eggplants, Japanese basils and gingers, lastly salt curing and fermenting.

Kinzanji-miso has a good nutrient balance and builds a good reputation as health food.

It tastes mild with a drop of honey.

You can eat the miso with hot rice, raw vegetables and breads etc. Please discover your favorite way to eat.

Please keep the miso in the refrigerator.

Raw materials

Rice, wheat, non-genetically modified soy beans

Gourd, eggplants, Japanese basils, gingers, sugar, salt and honey

Tomofuku-miso (with law salt)

This is made from healthy wheat in plenty and has a light sweet taste. The wheat is included dietary fiber that is five times as much as white rice and helps to excrete a waste product and excess cholesterol inside the body. Therefore, this miso is popular because it has favorable effect on diet. This is barley malt formulated miso that has natural and original sweetness, not the sweetness by chemical seasonings and aroma fragrances.

Raw materials

Non-genetically modified soy beans, barley, rice, salt

Hojuku-kome-miso (with law salt)

150% “koji” is in this Shinshu miso. This is mild and natural sweet in taste. A lot of “koji” is put in and salt is cut back so the taste is mellow. Common miso is salinity 12 to 14% but this miso is 9%. We have success in salt reduction and simple taste.

(Attention) This is different from white miso which is usually called.

Raw materials

Non-genetically modified soy beans, rice, salt

Aka-miso (with law salt)

This is made in a limited way by old process. The salinity is controlled. The taste is rich and distinct aroma because this miso is made from 100% beans. Hope you try and taste it to feel the calm scent and mild taste in every season. The miso made from beans has a higher protein, lipid, calcium and iron content than the miso made from malted rice and barley. And also, it is famous that enzyme in the miso hydrolyzes and is excellent at nutrient digestion and absorption. The favor is strong so it goes great with fish and meat dish.

Raw materials

Non-genetically modified soy beans, salt

Tamari-soy sauce 900ml (with law salt)

It is said that “tamari” is the roots of soy sauce because it is made from only soy beans and has a character of rich taste. Necessity minimum of wheat of good quality is added to “tamari” and they are naturally brewed. This is how to make “tamari” soy sauce. It is a fragrant soy sauce so good to boiled spinach and raw sliced fish, especially gets a good reputation for sukiyaki and cooked food.

Raw materials

Non-genetically modified soy beans, salt

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