Awase Miso Paste, Black bean, Handmade in Kyoto Japan 300g(10.58OZ),NON-GMO,NON-MSGYAMASAN

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Awase Miso Paste, Black bean, Handmade in Kyoto Japan 300g(10.58OZ),NON-GMO,NON-MSGYAMASAN

Regular Price: US$45.00

Special Price US$34.99

Availability: In stock

Supplier: Chaganju

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Soups & Stocks & Broths Miso Soups

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Get to Know YAMASAN.

Our company's management ethos is the creation of an abundant lifestyle through a tradition of taste. We believe a healthy lifestyle means a healthy mind and body - our job is to help our customers have healthy minds and bodies.
How did we get our start

One email from an overseas customer, "I want to buy your products again," was the catalyst for the company's overseas expansion.

What makes our products unique

The secret of miso's delicious taste lies in the handiwork of skilled craftsmen and koji, which is fermented by the power of nature. We hope you will enjoy the taste of our miso, which is prepared in wooden vats over the course of a year without the use of modern machinery.

Why do we love what we do

To spread good taste and health around the world and to connect the rich and reliable food of Japan to the future.
Thank you for your interest.

Miso is a fermented food and one of Japan's traditional health foods. We hope to enrich your daily life.

miso soup paste japanese traditional cuisine fermentation healthy

Traditional Japanese Food

Miso, as an ingredient of miso soup, has a long history in Japan. It was introduced to Japan as far back as the Asuka period (710-794), but at that time miso was not soluble in water, so people ate miso by licking it off. People began to eat miso soup in the Kamakura period.(1185-1333). In the Kamakura period, a meal style called "Ichiju-ichisai" (One soup and One Vegetable) began to take root in samurai society, and the custom of eating miso soup with every meal was established. From then, miso soup became popular as a food for warfare. In the Edo period (1603-1867), miso became popular for Japanese people in their daily lives. Nowadays, miso soup appears on every family's dining table. Since then, miso soup has been a staple of the Japanese diet.

miso paste fermentation barrel long period

Natural Wooden Barrel Fermentation

Our fine miso is slowly aged in a natural wooden barrel for a long period. Compared to other artificial fermentation containers, the natural wooden barrel "breathes", meaning that during the summer, the wooden plates swell due to the hotness & high humidity of Japanese summer. On the other hand, during the winter, the plates tighten due to the coldness & dryness of Japanese winter. These natural phenomena adjusts the inner temperature of the wooden barrel, and keeps an ideal condition for fine miso fermentation.

miso paste artisanal handmade traditional method

Artisanal Handworks of Small Brewery

Making miso is very simple, but therefore making distinctive miso requires great skills & efforts. Our small brewery succeeds the traditional methods which requires an artisan's keen eyes, nose, and tongue. Without completely relying on machines, our small brewery is adamant about artisanal handworks of succeeded skills.

miso master professional artisanal fine quality

Supervised by Japanese Modern Master Craftsman of Kyoto

Our authentic miso making process is supervised by Japanese "Modern Master Craftsman" in Kyoto. With his adamant philosophy towards making authentic miso & traditional skills, he was awarded "Modern Master Craftsman" in Kyoto. Without compromising about the ingredients & methods, our small brewery makes one of the finest miso in Kyoto, where is the mecca of Japanese traditional culture.