As a miso sommelier, I cultivate soybeans, make malt, and produce miso through natural brewing. We make 100% plant-based products that are vegan, and "powdered miso” has original flavor and fresh taste of miso. You can enjoy fresh taste with salty flavor. Enjoy it with tofu, vegetable tempura, vegetable sushi, vegetarian burgers, potatoes, marinara sauce with garlic, pumpkin-filled soy milk ramen, soy milk sweets (gelato ice cream), etc.
Soybean / Koji / Salt
1.54 in x 1.54 in x 3.94 in
1 Year, Room Temperature
My miso is naturally fermented in a traditional brewery. This method yields a richer, more complex flavor. Unlike other powdered miso makers, I dry miso at low temperatures for extended periods of time to ensure that the flavor of the miso is not lost and that the enzymes remain active. The dried powdered miso can be used for one year at room temperature. After the miso is powdered (granulated), it is packaged in a convenient jar container so that it can be used at any time. Powdered miso is affected by enzymes, light, temperature, etc., causing a Maillard reaction. The color deepens and changes from white to light yellow, brown, etc., but there are no quality problems. One-man operation Masayuki Shimizu (Miso Sommelier) I have been growing soybeans in terroir for many years using environmentally friendly farming methods. I have honed my skills to produce the best beans that will positively impact future generations. In 2022, I am certified as an organic farmer and organic.