Product Features① Manufacturing Method

To make it easier for even small children to eat, we remove as much of the soybean skin as possible, which causes unpleasant flavors, and boil the soybeans twice to create a miso that brings out the clean sweetness and aroma of the koji. Since many children don't like the rough texture or the taste that lingers on the tongue, we grind the finished miso even more thoroughly to make it into a smooth miso.

Product Commitment② Ingredients

They use 100% soybeans and rice from Nagano Prefecture that are grown without the use of pesticides or chemical fertilizers, and solar salt that is rich in minerals.

Recommended way to eat

First, try dipping it in vegetables and enjoying the simple taste.
The texture that melts in your mouth and the moderate saltiness bring out the flavor of the ingredients. It can be used not only in miso soup, but also as a Western-style seasoning for vegetable soup or rolled cabbage instead of consommé.

[Professional usage ~ Natural food store Yorozuya Ikkaku]
Since miso does not have a strong, distinctive flavor, we recommend a refreshing dressing made with vinegar, oil, and seasonings such as shiso leaves and green onions.
The popular deli item at the store is "Peanut Miso Pumpkin," which is steamed pumpkin seasoned with peanut butter and this miso. It can also be used as a dip for bread!!