List of products by brand YEBISUYA
Yebisuya was founded in 1916 in the town of Iizuka, Fukuoka Prefecture.
At the age of 24, company founder Tokushige Ando changed his business model from making Japanese candles to miso! Wax tree leaves seen on the company logo date back to the company's original history.
This brewery is located in the Chikuho basin, surrounded by mountains and the Onga River, which flows through the region's granary.
Since its creation, Yebisu Miso brand has been recognized as the maternal taste in the local community.
It continues to strive for a healthy lifestyle in which miso plays an important role.
This miso brewery uses only quality ingredients, fermenting and maturing miso slowly over a year, without adding to or taking away from the natural environment that has been nurtured in its 100-year-old brewery, as much as possible. At the same time, company places great emphasis on food safety and quality control. This is why it has obtained ISO22000 certification.
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Garlic Miso
- In stock
From €12.95Artisan 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.
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Miso moromi with yuzu kosho
- In stock
From €12.95Artisan 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.
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Sesame miso with aosa nori seaweed
- In stock
From €12.95Artisan 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.
excluding specials
