For the Miso White Vinegar and Mustardé Karashimiso, the base is a silky white and unctuous mise, with a sweetness that persists pleasantly in the mouth.
The Karashimiso Vinitared White Miso is made of unctuous and slightly sweet white miso, with a carefully adjusted mustard amount. It is elaborated to balance the acidity and spice without masking the delicate flavor of the Sumiso.
This harmony between acidity and spice is rare in Japan and is one of the strengths of this range of products. This miso is ready for use and does not require any extra cooking. Just pour them or mix with boiled ingredients.
It gets particularly well with the following foods: green vegetables (broccoli, nanhana, spinach, celery, etc.), seafood (for example, squid, congress, octopus), konjac, bamboo shoots, algae (by Example, Wakame), Myoga ginger, grilled flat fish, grilled shrimp ...
The quality of the miso depends on the quality of Koji. At Shimaya, most of the manufacturing steps are still made by hand. They cook the rice steamed, then break it by hand while adding Tane-Koji (starting mold).
The next day, they stir the Koji three times at optimal intervals. In feeling seasonal changes and syncing precisely their process, they create a Koji with the best aroma and the best taste possible.
Although laborious, this artisanal approach guarantees the depth and satisfaction of their miso. This vinegar white miso is a high-grade local in Koji: "Gozen Méo" Gozen Miso stands out for its high content in Koji, with a ratio of 110 to 130% compared to soybeans..
At Shimaya, this ratio is 140-160%, which strengthens the natural sweetness of Koji. After a period of fermentation from six months to a year, we get a cheaper miso, rich in umami, with an aroma and an exceptional flavor.
