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      Kantoya sweet rice miso paste
      Kantoya sweet rice miso paste
      Kantoya sweet rice miso paste

      Kantoya sweet rice miso paste

      Ref : NISMK1

      €3.95
      Tax Included

      This miso real name is "tenpi-shio jikomi tokubetsu ginjo shiro-miso”. This is the most popular white miso from Kantoya.

      More about japanese miso paste

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      Elaborated in a traditional way, it has a discreet and light sweet taste followed by a miso flavor. Its sweet taste stays very long even after the disappearance of the miso flavor. It has a denser flavor with a hint of chestnut blossom.
      White miso is a special miso developed with a focus on sweetness, while other miso have been developed for preservation. White miso has a salt content equal to one third of that of normal miso. It uses twice as much koji rice as the usual miso to obtain a delicate sweetness. Its fermentation method is also different: it does not use yeast for its fermentation to give a delicate flavor with a sweet note of soy.

      Our perfect combination : fabulous for making "shiro miso"miso soup.
      Usually used for sweet type miso soup and zoni, and as an ingredient for miso dengaku or miso vinegar. It contains less salt (about 5%) and can be mixed with other miso to soften the taste of miso soup.
      To be served in traditional miso soup with diced tofu, chives or chopped spring onion.
      White miso is also amazing for marinating meats and fish (an enzyme called protease found in Saikyo miso turns protein ingredients into amino acids such as glutamic acid and glycine and makes fish and meat delicious).
      It is necessary to marinate 12 to 24 hours.
      Salt contains a significant amount of minerals that make miso rich and tasty.
      By mixing with sweet ingredients, white miso reveals its sweetness. It goes well with dairy products such as milk and cheese. It has greater heat resistance and can therefore be used for simmering.
      If the temperature is too high, the Maillard sugar reaction occurs and becomes brown and bitter, and when stored at over 25 ° C, the miso protein also turns brown due to the Maillard reaction, which leads to the degradation of miso quality and a decrease in flavor.

      NISMK1

      Data sheet

      Origin
      Kyoto, Japan
      Type
      White Miso
      Weight
      1 kg net
      100 g net
      500 g net
      Packaging
      sachet
      Ingredients
      rice, soy, salt, alcohol, vitamin B2, aspergillus oryzae
      Storage
      Freeze for longer storage (12 months)
      keep refrigerated
      Allergenic(s)
      soya
      Nutritional values
      Per 100 g : energy 227 kcal (959 kJ) ; fat 5,3g, of which saturates 0,9g ; carbohydrate 36g, of which sugars 30g ; protein 8,9g ; salt 4,0g.
      KANTOYAKANTOYA

      The Kantoya house, created by Chube Kantoya San, has been dedicated to making miso since 1847, 6 generations, in its workshop located south of the former imperial palace, the center of the Kyoto city.

      Made miso has a taste that can only be created with the care and efforts of its craftsmen. They only use groundwater from the Hiei Mountain, 60 meters deep. The preferred manufacturing processes involve many artisanal operations.

      Another example of the care they bring to their miso lies in the quality of kôji. Kôji is one of the key ingredients of miso: it brings a sweet taste by its glycation and increases the umami of miso, that is to say its flavor, by breaking down the proteins of soy. It takes three to four days to produce a kôji. During this period, kôji is carefully worked four times by human hands. The manual work is privileged because it allows to feel the effects of living kôji mold, which evolve every day. Being in touch with kôji makes all the difference.

      KANTOYA miso is mainly used by Japanese restaurants and Kyoto confectioneries. Many of them have been implanted for a long time, and this for several decades. Today, the number of users of their miso is increasing thanks to long-standing customers who open new restaurants or generously introduce new customers.

      Our master craftsmen think that miso plays a fundamental role in deciding the taste of dishes and confectionery. However, the taste is not always uniform depending on the variety, the growing area and the year of production of ingredients such as rice and soy. The role of KANTOYA is to facilitate collaboration between such miso and great chefs, who always try to cook the best dishes. They listen to each client's word and see their changing needs through close, long-term communication and provide them with the best miso.

      The origins of white miso “shiro-miso” or "Saikyo-Miso"

      From the 8th to the 17th century (from the Heian period to the Edo period), Kyoto, residence of the Emperor, was the capital of Japan and all the powers were concentrated in the city. Many "kuge" (court nobility) lived there and had good land all over Japan where they cultivated quality rice and were honored.

      Using this type of rice, miso was once a high-salt conservation food. However, people noticed that with a higher rice content and a lower salt content, miso became very sweet. At that time, sweet condiments derived from trees or fruit were very valuable because there was no sugar. Having discovered that miso could be very sweet, they began to use it as well as these famous sweet condiments. It was used only in the imperial court, which would correspond to the beginning of the white miso in Kyoto.

      At that time, white miso was also used as an ingredient in dishes served to deities during court rituals. The recipes of these dishes are also used in today's rituals as well as in many events for the general public: Zoni (rice cake soup) tasted at New Year, kashiwa-mochi (rice cake wrapped in a oak leaf) consumed at the Boys Festival in May, gyoja-mochi (ascetic rice cake) savored at the Gion Festival, and aburi-mochi (cooked rice cake) sold in the tea rooms in front of the temples. White miso has evolved differently from other types of miso. It has developed as a sweetener and its preservative quality has been sacrificed. This is why white miso is often used not only for cooking but also for confectionery.

      In the Meiji era, the capital of Japan was moved from Kyoto to Tokyo and many court nobles, including the Emperor, moved to Tokyo. However, there was no such sweet white miso in Tokyo because it was a city of war culture. The nobles liked it all the sweet white miso of Kyoto and began to call it "Saikyo-Miso" (miso of the capital of the West). Even today, the white miso is called "saikyo-miso", but only "shiro-miso" (white miso) by the inhabitants of Kyoto.

      Japanese people life is divided into two categories: "hare" and "ke". "Hare" means special and festive day and "ke" means ordinary day. Since ancient times, people have been eating special and precious foods such as rice balls, sekihan (festive red rice), sake and confectionery with special dishes. The Kyoto white miso played an important food role during these special days and developed through the rituals of the Court.

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      Based on 3 reviews

      • 3

        Very good Too small packaging, and not very practical (Translated review)

      • 5

        Good and regular (Translated review)

      • 5

        Excellent (Translated review)



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                      Kantoya sweet rice miso paste
                      Kantoya sweet rice miso paste
                      €3.95
                      Tax Included
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