Let me talk about miso here.
I was a child who really loved the smell of fermentation. My grandfather and Dad used to run a miso company and I have a passion to miso taking over from them.
Do you know there are many different types of regional miso in Japan? Each region has each unique miso. Color, fermentation term, and Koji are different from others.
Which miso do you feel like trying today?
Here you can taste six miso.
We will cook together your own miso soup using the miso you chose.
■Color: it is related to the term of fermentation. As the term is longer, the color is bitter from white to deep red.
■Koji: koji has a role of fermentation from soybeans to miso. Koji are basically made from rice, soybean, or barley. Rice koji is used for basic miso. Barley koji is for mugi miso (from kagoshima) , and soybean koji is for mame miso (from Aichi). Mugi miso tastes very mild, but on the otherhands, mame miso tastes so strong and bitter like black beer.