Shimaya Miso

During the Edo period, indigo was one of Awa’s main industries. It is said that Hachisuka Iemasa, the first lord of the domain, encouraged its cultivation when he was transferred from the Tatsuno domain to Awa Province. Awa Mejiro soybeans were grown between the indigo crops. Nourished by fertiliser from these crops, they produced large, high-quality beans ideal for making miso. Made using a unique method, this miso, with its remarkable aroma and flavour, was served at Lord Hachisuka’s table, hence the name “Gozen miso”. According to tradition, the lord himself ate it with his meals, setting an example of frugality and thrift. Gozen miso subsequently spread to the Kansai region, where it became popular, a tradition that continues today.

Shimaya Miso was founded in 1899 as a koji shop in the city of Tokushima, renowned for its abundant water, greenery and Awa Odori, one of Japan’s most iconic summer festivals. Originally a producer of koji (rice inoculated with a fermentation culture), the company has always focused on the quality of its koji and takes pride in the distinctive character of its Gozen miso. Shimaya began producing soy sauce the following year, then miso a year later.

“For over 100 years, we have made our miso with meticulous care, guided by our motto: quality, not quantity. While a typical miso has a koji-to-soybean ratio of 110 to 130%, ours has a ratio of 140 to 160%*, giving it a rich, sweet finish infused with koji. Long ageing, from six months to a year, mellows the saltiness and develops its full depth of flavour. We use carefully selected, high-quality local rice and soybeans.

Making koji, which determines the quality of miso, is done entirely by hand, without machines, drawing on our experience. We work the steamed rice by hand while adding the koji culture. The next day, we watch for the right moment to mix the koji three times: in the morning, afternoon and evening. We make it in tune with the seasons, always seeking the ideal moment. It is demanding work, but we believe that miso worthy of the name cannot be made without this craftsmanship and the human touch it brings. Savour the exquisite aroma and flavour of the miso carefully prepared by our makers.”

* The koji-to-soybean ratio is the proportion of koji relative to soybeans. The higher it is, the sweeter the miso.

* The “Gozen Miso” brand belongs to the Tokushima Prefecture Miso Industry Association; 13 member companies are currently authorised to use it.