Reference : NISHOR4
Kanzukuri miso is a limited miso because it is prepared only in winter.
It is fermented and matured to develop a strong and complex flavor.
Preparing miso in winter is the traditional way of producing miso in Japan because there are fewer unwanted microorganisms during cold winters, which prevents unwanted fermentation.
Soybeans and rice exclusively produced in Japan are selected for this high quality miso.
Our perfect pairings : its depth of flavor is ideal for miso soup, but also for creative miso cooking, from sauces to dips.
This miso will add umami to meat, fish, and vegetable dishes and can be used as a sauce base.
HORAIYA HONTEN
Horaiya Honten was founded in 1904 under the name Horaiya Kojiten. It took its present name in 1906. For over 100 years, our craftsman has been producing koji (malted rice), base ingredient of all his products, first essential ingredient in the traditional Japanese culture of fermented foods.
Gunther M.
very good and somehow special (Translated review)
Kanzukuri miso is a limited miso because it is prepared only in winter.
It is fermented and matured to develop a strong and complex flavor.
