Miso blanc au koji ⋅ kono vinegar miso manufacturing factor ⋅ 400g

Name: Miso blanc au koji ⋅ kono vinegar miso manufacturing factor ⋅ 400g
Brand: Kono Vinegar Miso Manufacturing Factory
SKU: 1000910
Price: 12.70 EUR
Availability: InStock

Marque : Kono Vinegar Miso Manufacturing Factory

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12.70 €

31.75 € kg

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⋅ Handcrafted
⋅ Aged for 1 year
⋅ No artificial enzymes added
⋅ Mild flavor and thick texture
⋅ Perfect for marinades

This miso is made in winter using the Tennen shôjô method, meaning no artificial enzymes or additives are added—just soybeans, local rice, and water. Koji is added gradually during the one-year fermentation process before being stopped with alcohol, which gives it a slightly alcoholic taste with sweet and umami notes. The addition of alcohol and koji gives this miso a thick texture, making it ideal for marinades and broths. It tenderizes meat and makes it juicier, while imparting the characteristic umami flavor of miso.

Sku:1000910

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Anecdotes

The method used to make this miso dates back to the 15th century. At that time, miso was used both as a seasoning and as a source of protein. For these reasons, it was frequently used by the Japanese armies, which encouraged its production in several regions.

Learn more about the producer

Kono Vinegar Miso Manufacturing, located in the historic Bizen region of northern Okayama, continues the tradition of artisanally crafted seasonings. Founded by its first head, Seijiro, the company uses pure water from the Chugoku Mountains and a cool climate for its natural fermentation processes. Specializing in vinegar, soy sauce, and miso, the company relies on slow fermentation methods and techniques passed down through generations to offer authentic, additive-free products.