FAQ

Inquiries regarding ordering

Q: What about shipping costs?

For online orders, shipping costs are 950 yen for southern Tohoku, 1000 yen for northern Tohoku and Chugoku, 1100 yen for Shikoku, 1200 yen for Hokkaido and Kyushu, 1300 yen for Okinawa, 900 yen for Kanto and other areas, and a separate quote will be provided for remote islands.
If you choose to pay by cash on delivery, a cash on delivery fee of 300 yen will be added.
Click here for more details.

Q: Can I order other than online?

We also accept phone calls at 0266-22-3110 and faxes at 0266-22-3107. Please feel free to call us with any questions or concerns you may have.

Q: Can I freely combine them?

Yes, we can combine products as you wish. You can select multiple products online and we will deliver them in a suitable case.
If you would like to purchase a large number of items as a gift, please let us know by phone or email. As there are limited types of gift boxes, we will discuss the contents of the gift box before shipping.
We also provide gift wrapping, including gift tags.
You can choose the type of gift wrapping paper when ordering.
If you have multiple shipping addresses, it is easier to order by faxing us at 0266-22-3107 or contacting us.

Q. Are they not sold in cities?

Because they are handmade, we are unable to sell them in quantities that can be sold through major retailers in urban areas. We ask that you purchase them through mail order, except for the Shinshu Chunanshin area.
If you live in the Chubu and Nanshin areas, please contact us to find a store that sells our products. We will introduce you to a store near you.

Q: Can I ship overseas?

We do not ship overseas.

Q: Is it possible to attach a "noshi" (gift tag)?

We offer this service free of charge. Please choose from the options when placing your order.

Q: Can I pay at a convenience store?

We accept some convenience store payments. For details, please see Shipping and Payment .

Inquiries regarding commercial use

Q. I am considering using this in my store. Can I purchase directly?

Yes, it is possible. It is widely used by Japanese restaurants, ramen restaurants, etc.
We can also quote commercial prices depending on the amount of usage.
Please feel free to contact us.

Questions about miso

Q. What is the expiration date for miso and soy sauce?

Miso and soy sauce are basically preserved foods. Some can take as long as three years to mature, so simply storing them for a long time will not cause food poisoning. Even if E. coli O-157 bacteria is added experimentally, it dies within a few hours. However, it does oxidize, so the flavor will gradually deteriorate if it is exposed to air. It may also gradually turn red, or become too umami-rich and have a bitter taste. Unheated miso changes slowly due to the action of yeast, lactic acid bacteria, and enzymes. Therefore, it may taste better if you store it properly for a longer period than when you bought it. Most soy sauces go through a process called pasteurization, so it can be said that they change less than miso. In order to maintain the flavor of both miso and soy sauce at the time of purchase, it is important to store them in a cool, dark place away from air. If possible, store them in an air-tight container in the refrigerator.

Generally, the expiration date for Shinshu-type miso is listed as 6 months at room temperature as a guideline based on the results of industry inspections. This is only a guideline. Unlike the expiration date, this is the period during which the flavor will be roughly the same as when you purchased it. Rather than discarding it after the expiration date, it is more economical and environmentally friendly to use it up by combining it with new miso or using it as a miso pickling bed.

Please learn how to properly care for it so that you can enjoy it for a long time.

Q. What are the differences and meanings of raw miso, handmade miso, and natural fermentation?

Raw miso

Miso containing dashi stock is heated to high temperatures to kill the enzymes that break down the umami of the dashi stock. Even if it does not contain dashi stock, some miso is sterilized by heating it to over 60°C to prevent the yeast from re-fermenting. Unheated miso that does not undergo these processes and contains the active yeast and enzymes that are inherent to miso can be called raw miso.

Natural fermentation

Miso can be said to be naturally brewed because it is not subjected to artificial temperature control such as heating or refrigeration and does not contain any food additives.
Since the opposite of "natural" is artificial or processed, naturally brewed sake tends to be thought of as being of a higher quality, but since it depends on the temperature throughout the year, there is some variation and naturally brewed sake does not necessarily taste better.
The cool climate of Shinshu, where the seasonal changes of the weather allow the various microorganisms and enzymes in the barrels to flourish one after another, and the skills of artisans honed over many years are what make truly delicious naturally fermented miso.

Special Selection

Miso that meets one or more of the following five criteria can be promoted: high quality ingredients, use of traditional koji made using the Morofuda method, a high koji ratio, and a distinctive aging method.

One year miso

Miso that is more than one year old from the time it is put into a barrel to the time it is packaged can be called "two-year-old miso." Similarly, miso that is more than two years old from the time it is put into a barrel to the time it is packaged can be called "two-year-old miso."