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Miso

Miso is really essential in Japanese diet and cooking. It is mainly made from rice or soy, or even barley or oat. The most made misos are the white miso and the country miso.
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  • Kantoya sweet rice miso paste

    • In stock
    From €3.95

    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

  • Countryside style Nidan Jikomi Inaka miso paste

    • In stock
    (1 review)
    From €2.55

    The countryside style inaka miso is a miso that has undergone a double fermentation.

    More about japanese miso paste

  • Ginjo Aka Dashi red miso paste

    • In stock
    From €2.55

    Here is a miso of connoisseurs, excellent for making consumables, miso soups, broths, sauces, marinades.

    More about japanese miso paste

  • Vanilla flavored white miso paste

    • In stock
    From €42.00

    It's a mix of vanilla and white miso.


  • Aguni salt white miso - Okinawa

    • In stock
    From €3.50

    Salt used in making this miso is unique, rare, exceptional.

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  • Toyama spring onion Okasumiso

    • In stock
    From €11.61

    Toyama Prefecture is famous for its long green onion cultivation. When long green onion are harvested in winter, under the snow, their flavors are particularly concentrated. Winter-harvested vegetables are known for their richness in free amino acids (for long spring onion, 547 mg / 100g, high concentration of alanine, glutamate, asparagine, serine, glutamine...) and their sweet taste. Winter-harvested long green onions are called "Yuki-shita negi", which means "Japanese leek under the snow".

  • Barley Miso BIO

    • In stock
    From €10.05

    Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

    All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

    Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined.

    Barley miso is representative of Kyushu Island.

  • Organic brown rice and barley miso

    • In stock
    From €10.05

    Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

    All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%). Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined.

  • Organic brown rice miso

    • In stock
    From €10.05

    Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

    All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

    Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. By focusing on ingredients and natural aging process, this organic genmai brown rice miso has a delicious, full-bodied taste.

  • Miso moromi with yuzu kosho

    • In stock
    From €12.95

    Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

    All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

    Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. Yebisu, in order to interest the public more in the delights of miso, considered a traditional Japanese food, produces original flavored products that can be used as a regular sauce or as a dipping sauce.

  • Sesame miso with aosa nori seaweed

    • In stock
    From €12.95

    Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

    All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

    Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. Yebisu, in order to interest the public more in the delights of miso, considered a traditional Japanese food, produces original flavored products that can be used as a regular sauce or as a dipping sauce.

    This Japanese-style miso sauce combines sesame and nori aosa seaweed.

  • Miso with Iwatsu Negi

    • In stock
    From €31.00

    Our artisan has made a rice miso rich in Iwatsu green onions. This miso can be enjoyed as a condiment or slightly diluted with vegetable stock. It goes perfectly with pasta, white rice, boiled vegetables, white meats, raw vegetables, cheeses, etc.

  • Green ume plum vinegar miso

    • In stock
    From €12.95

    Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso. All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

    Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. Yebisu, in order to interest the public more in the delights of miso, considered a traditional Japanese food, produces original flavored products that can be used as a regular sauce or as a dipping sauce.

  • Special Pickling Miso

    • In stock
    From €14.00

    This miso for marinade is very particular. Indeed, it is used by many Japanese cooks to marinade vegetables, fish, meat, and even egg yolks (these take on a texture and color of candied cherry!). It is also exceptional for marinating salmon and all fatty fish. It is very easy to use and gives food subtle and complex flavors, rich in umami.

    More about japanese miso paste

  • Red Miso with Yuzu

    • In stock
    From €8.05

    This product is made from barley miso that has been aged and dried for a long time, keeping intact its flavors.

    Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area strongly influenced by Kirishima mountains and Sekinoo waterfalls, which give miso its distinctive flavor.

    Only 4% of all miso produced in Japan is barley miso. Made using a traditional method, this miso brings out barley complex flavors and unique aromas.

  • Garlic Miso

    • In stock
    From €12.95

    Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

    All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

    Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined.

  • Refined barley miso flake

    • In stock
    From €38.86

    This product is made from barley miso that has been aged and dried for a long time, keeping intact its flavors.

    Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area strongly influenced by Kirishima mountains and Sekinoo waterfalls, which give miso its distinctive flavor.

    Only 4% of all miso produced in Japan is barley miso. Made using a traditional method, this miso brings out barley complex flavors and unique aromas.

  • KEI CHAN miso

    • In stock
    From €7.95

    Kei chan :

    Kei chan is a local dish eaten in Japan during the summer vacations (obon) or at the end of the year in Gero and Gujo towns (Gifu Prefecture).

    Each household raised its own chickens, and when they ran out of eggs, their meat was marinated in special sauces and eaten later.

    This dish is made with chicken meat sautéed, usually in a soy or miso-based sauce. It is then cooked with vegetables such as cabbage, bean sprouts...

  • Premium instant shiitake miso soup, single-serve

    • Available soon
    From €1.50

    This miso soup is unique, with no additives, coloring or other additives. It is made from barley miso.

  • Moromi miso

    • Available soon
    From €3.85

    Moromi miso is a thick rustic miso with added barley.
    It is a perfect miso condiment.

    Horaiya's moromi miso contains no GMOs, no chemical condiments or preservatives.

  • Moromi miso with hot green chili peppers

    • Available soon
    From €3.85

    Moromi miso with green chili is a miso that is both mild and spicy, containing no chemical condiments, preservatives or artificial colors.

  • Kinzanji miso

    • Available soon
    From €3.85

    More than just a condiment, this is a thick miso. It is lightly sweetened and has a chunky texture with wheat and soya beans.

  • Sifted Satonoaji soybean miso, matured 3 years

    • Available soon
    From €13.10

    This Satonoaji soybeans miso is made exclusively from Japanese soybeans grown in Aichi, complete, not defatted, and Japanese sea salt "umi no sei" (from Izu Oshima). The refining takes place in cedar wood vats, a traditional vat of nearly 150 years.

    More about japanese miso paste

  • Hatcho miso powder

    • Available soon
    From €7.10

    This is the dehydrated Hatcho miso paste.

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  • Cocoa flavored white miso paste

    • Available soon
    From €20.10

    This miso paste is delicately sugared, and flavored with a very top quality and sweet cocoa paste.

  • Sakekasu miso

    • Available soon
    From €6.85

    Sake kasu is the residue from pressing rice after sake extraction. It is considered the lees of sake.

    Its rich aromas and flavors are much appreciated by chefs, pastry chefs, ice-cream makers and chocolatiers.

    The higher the quality and reputation of the sake, the greater the demand. Here, sake kasu is used to enhance a blend of red miso and white rice miso. Rice, soy, mirin and sake used to make this miso all come from Hyogo, a region renowned for its sake rice.

  • Sakekasu miso

    • Available soon
    From €6.85

    Sake kasu is the residue from pressing rice after sake extraction.

    It is considered the lees of sake. Its rich aromas and flavors are much appreciated by chefs, pastry chefs, ice-cream makers and chocolatiers. The higher the quality and reputation of the sake, the greater the demand.

    Here, sake kasu is used to enhance a blend of red miso and white rice miso. Rice, soy, mirin and sake used to make this miso all come from Hyogo, a region renowned for its sake rice.

  • Kanzukuri winter miso

    • Available soon
    (1 review)
    From €9.60

    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.

  • 100nen Densho Misi - Traditional Kojimiso passed down for...

    • Available soon
    (2 reviews)
    From €10.70

    100nen Densho Miso is an aromatic and flavorful miso made from malted rice and soybeans using a traditional production method that has been used for over 100 years.

LEARNING ABOUT MISO

Your Japanese grocery store Nishikidôri tells you everything

 

History of Miso

Miso, like soy sauce, is an essential part of the Japanese diet. It is said to be originated from a seasoning called «hishio» (醤) (or «Jang» in Chinese reading) which had been made in China since before Common Era. «Hishio» was introduced into Japan and even mentioned in a Japanese ancient legal system called «Taiho Ritsuryo», issued in A.D.701. In the book, the word «misho» (未醤) is used and its pronunciation is said to have changed in due course and became the current «miso».

Since ancient times «hishio» has had many varieties. “Shishi-bishio” (肉醤) and “uo-hishio” (魚醤) are meat or fish sauce fermented with salt. “Kusa-bishio” (草醤) is fermented vegetables with salt; which is the origin of today’s Japanese pickles “tsukemono”. “Koku-bishio” (穀醤) is fermented cereals with salt; which has become today’s miso and soy sauce. At that time, fermented koku-bishio was not a condiment, but more like a preserved food which people used to pick some portions up and eat as it is. When the fermentation of koku-bishio proceeds, it liquefies and was considered to be incomplete, called “misho” (未醤) meaning incomplete sho.

In the 8th century (Heian period), it was said that there were some miso and kôji shops among many shops in Kyoto, where the emperor resided. It shows miso had gradually become common but it was still very expensive. At that time, miso was even used as salary and tribute of officials. From the 12-14th century (Kamakura period to Muromachi period), miso has spread to the general public with the development of agriculture and industry. The way to eat miso became closer to now, to eat in a form of soup after dissolving grinded miso with water or hot water. After the 16th century (Edo period), miso and soy sauce became industrialized and were made by specialized manufacturers. In this way, miso in today’s form was completed.

 

Definition of Miso

Miso is a fermented and matured semi-solid mixture of boiled or steamed soybeans, salt, and kôji (a type of mold cultured in the medium of steamed rice or wheat or soybeans.).

  • Rice Miso (kome-miso)

A fermented mixture of rice kôji + boiled or steamed soybeans + salt.

  • Barley Miso (mugi-miso)

A fermented mixture of wheat kôji + boiled soybeans + salt.

  • Soy Miso (mame-miso)

A fermented mixture of bean kôji + salt.

  • Blended Miso (awase-miso)

A mixture of two or more types of miso above, or miso made with two or more types of kôji.

  • Miso with broth (dashiiri-miso)

A mixture of miso (either type mentioned above) and flavor ingredients (katsuobushi (dried bonito), niboshi (dried small sardine), soy sauce, yeast extract, etc.). The content of flavor ingredients must exceed the content of additives.

 

Ingredients must be indicated on the label with an order of weight content, separating main ingredients, food additives, and other ingredients.

 

Type of Miso

Miso is categorized by its ingredient, taste, and color.

type of miso - japanese grocery store

Categories by Ingredient

Rice, barley, and beans

 

Categories by Flavour

Very sweet, sweet, and salty

When salt content is high, it becomes saltier. Even with the same salt content, one with higher kôji content is sweeter.

 

Categories by Colour

White miso, pale miso (light brown), and red miso (dark brown)

The color of miso is determined by the content of melanoidin generated from the Maillard reaction between sugar and protein (amino acids). The Maillard reaction progresses with time and high temperature so miso with longer fermentation has a darker color.

The color of miso can also be controlled by how the soybeans are prepared. When soybeans are steamed their protein fully stays which causes a stronger Maillard reaction and becomes red miso after maturing. On the other hand, when soybeans are boiled with changing water, some protein flows out of the beans which causes a weaker Maillard reaction and becomes white (yellow) miso. When soybeans are boiled without changing water, some amount of protein remains and becomes pale color miso.

The Colour of Miso correlates with the taste of miso. Pale and white miso has a light flavor while dark

 

 

Production and ingredients of Miso

Production Process

 miso production process - japanese grocery store

 

Kôji

Kôji is a cultured kôji mold in the medium of steamed and cooled cereals such as rice, barley, and soybeans. Kôji mold is inoculated to steamed cereals and cultured under appropriate temperature, moisture, and atmosphere. The enzyme is made in the process of kôji breeding, and the enzyme is used to make miso, soy sauce, sake, etc.

Kôji varieties

Kôji is a type of fungus/mold which belongs to Aspergillus. There are four typical types of kôji as follows which are designated as “National Mold” of Japan in 2006.

  • Aspergillus Orzae / yellow kôji: Used to make miso, soy sauce, sake, vinegar, and “mirin”
  • Aspergillus Sojae / yellow kôji: Used to make soy sauce and miso
  • Aspergillus Kawachi / white kôji: Used to make “shochu” (Japanese distilled beverage) in the Kyushu area
  • Aspergillus Awamori / black kôji: Used to make “awamori”, an alcoholic beverage unique to Okinawa

Kôji secretes enzymes in order to digest protein and starches in substrates such as steamed rice or steamed barley. Making use of this enzyme, various kinds of fermented foods are produced.

 

Enzymes

Enzymes are essential substances to break down and synthesize vital food nutrients to sustain organism life. Kôji mold secretes enzymes in order to digest nutrients for its life maintenance and reproduction. The followings are the three representative enzymes produced by kôji mold.

Amylase: An enzyme that breaks down starch into sugars such as glucose or maltose; digestive enzyme

The followings are the types of amylases secreted by kôji mold:

  • α-Amylase: converts starch into disaccharides such as maltose and oligosaccharide
  • Glucoamylase: breaks down sugar such as oligosaccharides and produces glucose

Protease: An enzyme that hydrolyzes protein into the level of amino acid. Proteases in pineapples and papaya are well known to soften meat.

Lipase: A digestive enzyme that breaks down ester binding, one of the components of lipid. It digests neutral lipid. Enzymes also produce various types of vitamins such as B1, B2, B6, and niacin by their own metabolism.

 

Difference between White Miso and other miso

White miso is a special miso developed with a focus of sweetness while other miso was developed as a preservative food. White miso has one-third salt content of that of normal miso. It uses two times more rice kôji than usual miso to achieve tender sweetness. Its fermentation method is also different: White miso does not use yeast for its fermentation in order to give a delicate flavor with a note of soybean sweetness.

With such unique characteristics, White miso is used in various ways. By combing with sweet ingredients, white miso enhances its sweetness. It has a good match of dairy products such as milk and cheese. It has a higher resistance to heat so can be used for simmering.

(When heated too much, Maillard's reaction of sugars occurs and it becomes brown and bitter. Also, when stored over 25°C, the protein contained in miso also becomes brown due to the Maillard reaction which causes the degradation of miso’s quality with less flavor.).

 

Nishikidôri Japanese grocery store introduces you to the Kantoya House which has been making Miso in Japan for decades.

Start of Gokomachi Kantoya

We Gokomachi KANTOYA are a long-established miso manufacturer. We have been engaged in miso production in the south of the old Imperial Palace, the center of Kyoto city since 1847 when our founder Chube Kantoya started the business.

Miso Made with Tile and Care

The miso we produce has a taste which can be only created with craftsmen’s great deal of care and effort. We only use groundwater from 60 meters underground of Hiei mountain system. We also choose the production method that involves a lot of handmade processes.

You will find in your Japanese grocery store Nishikidôri the following products:

 

How is miso made?

  • First of all, you have to make your own kôji by steaming the rice after having washed and soaked it. The rice is then spread in a fermentation chamber for 2 to 3 days.
  • While the kôji is being made, the bean sprouts are washed, soaked and cooked.
  • The finished kôji is then salted and mixed with the cooked soybeans. The mixture will be crushed coarsely.
  • The mixture is then cooked for about 8 hours at 55°C.
  • The mixture is then traditionally ground with a stone grinder and cooled.
  • Sugar cane alcohol is then added to slow down the fermentation.
  • The fermentation will then take place in a closed container either at room temperature or in a cold room depending on the season, and this for 1 to 2 months.

Discover in pictures the secrets of the making of the imperial" miso of Kyoto by the Kantoya house (in French).

 

What are the benefits of miso?

Miso is rich in proteins, essential amino acids, vitamins, lactobacilli and food enzymes, magnesium, and potassium. Kantoya's miso, of impeccable quality, is not very salty, much less than most misos on the market.

Japanese researchers have highlighted the antioxidant and anti-tumor properties of miso, their ability to prevent osteoporosis and lower cholesterol levels, reduce fatigue, facilitate digestion, improve and purify intestinal transit, and prevent hypertension...

 

Where to get miso?

Your Japanese grocery store Nishikidôri offers you a complete range of all varieties of Japanese Miso of an unequaled quality:

 

What is the taste of miso?

The taste of Miso, a traditional Japanese condiment, is different according to its variety, find the details of each type of Miso in the articles on the website of your Japanese grocery store nishikidori.com

The taste of Miso is undoubtedly synonymous with Umami

 

How to use Miso?

In cooking, Japanese people marinate meat and fish in miso. The meat is more tender and juicier, delicately spiced, and rich in flavors.

It can easily be used to flavor and salt your dishes or broths.

Miso is tasty in a sauce or a vinaigrette, amazing in pastry as a filling for macaroons or in a custard.

And of course, diluted in a Miso soup.

What type of miso to choose?

The choice of Miso depends on its use and the flavors you are looking for, find the details of the perfect matches for each type of Miso in the article sheets on the website of your Japanese grocery store nishikidori.com

To marinate a fish, choose Kantoya's Special Miso marinade

For a delicious Miso soup choose Kantoya Sweet White Miso

For a preparation of dengaku choose Yuzu flavored white miso paste

For your ganaches and macaroons choose Vanilla flavored white miso paste

 

What is the best miso?

One of the best Japanese Miso is without any doubt the Miso of Kantoya House elaborated with care and patience for decades.

 

What is in miso?

Miso is made from kôji (rice) and soybeans. Sugar cane alcohol is also used to slow down the fermentation during the preparation of the paste.

You will also find other ingredients such as Yuzu when it is a miso with yuzu for example.

 

What is miso paste?

Miso’s paste or more commonly called Miso, is the paste obtained by assembling kôji and soybeans according to processes and techniques specific to each manufacturing company. You will find different colors of miso paste, the white miso which has a color close to yellow, the country miso (or pale miso) which has a light brown color, and the red miso which has a dark brown color with red tones.

 

What are the benefits of miso soup?

Light, tasty, and easy to digest, Miso soup is a concentrate of all the benefits of Miso.

Miso is rich in proteins, essential amino acids, vitamins, lactobacillus and food enzymes, magnesium, and potassium. Kantoya's miso, of impeccable quality, is not very salty, much less than most misos on the market.

Japanese researchers have highlighted the antioxidant and anti-tumor properties of miso, their ability to prevent osteoporosis and lower cholesterol levels, reduce fatigue, facilitate digestion, improve and purify intestinal transit, and prevent hypertension...

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