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Miso, the fermentation culture of Shinshu, visiting a discerning creator ~
Miso is a representative of fermented foods, which is the cornerstone of food culture in Nagano, a healthy longevity prefecture.
Shinshu, the best production area nationwide, which accounts for more than 40 % of the share, has many miso breweries that are still loved locally, and is inherited by making miso at home, and a miso rooted in the culture is built in various places. I am.
This time, let's introduce such a unique Shinshu miso structure.
Old -fashioned handmade miso built by the mother of Onari
Make your hometown even better with local materials and traditional flavors
Speaking of miso in Kinazato, it was prepared in each family, but it was on a decrease in the times.
About 10 years ago, local mothers who thought that they had to protect the traditional taste were formed by local mothers. Made with local soybeans, rice, and Okinawa natural salt, and the additive -free miso made by traditional manufacturing methods, the rich flavor and mellow taste are popular, and now about 6 tons are manufactured.
Last year, the Handmade Miso Association cooperated and launched the “Hishana Ban House”. In this winter, we have a local food "miso pickled", which ages with miso that boasts local vegetables such as radish and carrots. "I want to enhance the area with vegetables and traditional flavors, as well as miso, and I want to be a specialty of miso pickles," says Kubota. A new challenge of mothers has begun in the scenic mountain village, known for the legends of Okuhika Nature Garden, famous for Mizubasho, and Momiji.
Hishana Taban House (Oni Risato, Nagano City)
In order to revitalize the community with local agricultural products, JA Nagani's Women's Club Firka Branch "Picking Group", "Handmade Miso no Kai", and the direct sales shop "Chokkura" jointly established in cooperation. company.
Kita Shinano's master craftsmen miso brewed with the finest koji and techniques
Commitment to making koji that has not changed since its founding
Speaking of miso in Kinazato, it was prepared in each family, but it was on a decrease in the times.
The Koji Koji store in Nakano City, one of Shinshu's leading fruit trees and vegetables, is a family -run miso brewery, which is 85 years this year. At the time of its founding, it is a specialty store of rice koji, and Koji is still the most difficult task and the most particular part, even now that miso has become the main product.
Since the temperature and humidity change depending on the season, it is necessary to make fine adjustments to keep the koji in the same quality, but the last thing you can rely on is experience. "Every day, if you look at it with your own eyes, you can see the difference depending on the appearance and feel," said Imokawa. While protecting the koji and miso structure that has been built as the "Imagawa Koji store", he is also active in new initiatives.
Enoki mushroom production We also challenge the miso using Nakano City's specialty product "Enoki Ice", which boasts the best in Japan, and commercialization of "My Miso" using soy and rice made by local agricultural cooperative youth club. 。 "Miso is good as much as you put your hand. I want to continue to make added value."
Imogawa Koji store (Nakano City)
Yoshihiro Imokawa, who became the third president, succeeded the trace of his father, Yoshitaka Imokawa, who was recognized as a famous art of Shinshu Miso. With the desire to leave a store that raised four brothers, he retired from the local Chamber of Commerce and went to the miso -making road.
Shinshu misoNEWS
There are various types of Shinshu soba in each region. I will pick up some of them and introduce them. Ginza NAGANO Check out soba that appears in!
Healthy longevity
Matsugame miso is working on making miso -making for health in Okaya City in the Suwa region. "Healthy longevity", which was developed and renewed in Nagano Prefecture's best in Japan, is the industry's first product using the soybeans and rice from the prefecture, and the "R2" developed by the Nagano Prefectural Industrial Technology Center. It is a recommended dish for those who have a strong umami and have the characteristics of R2, which contains a lot of vitamin B2 and amino acids, and are highly healthy.
Brown rice Miso Nori
A long -term natural brewing miso aged for two or more summer in a wooden tub. It is an unusual product made with a very difficult technique of making brown rice as koji and soybeans as koji, and it features the strength that the flavor is not impaired even when boiled, and the depth increases. Even at home with a deep taste in the countryside.
"Kawaii miso soup shop" opens in Harajuku for a limited time!
In the Marcome and Asobi system, the miso soup stand is opened for a limited time at the "Hello Box" entrance at Harajuku Street with the theme of "Miso Kawaii". Eight kinds of miso soup, including "Ura -Harajuku Ai", which contains cheese and tomatoes from the classic taste, is being offered for 100 yen per cup. One free cup of foreign tourists.
National Cardiovascular Research Center Certified "Karushio" Mark Miso Industries for the first time
Karushi certification is a certification system that spreads out the new concept of reduced salt, which is lightly used by using salt lightly. Hanamaruki is on sale of three categories of fried and instant miso soup, which has cleared the screening of "deliciousness" by 30 % or more and "deliciousness".
The industry's first! Miso "Ice temperature ripening miso snowfall" by the ice temperature ripening method is born
Hikari Miso has developed a "ice temperature ripening miso snowfall", which is aged in the last stage in the final stage of 0 ° C. The industry's first ice temperature aging method has created a miso that removes salt horns and brought out mellow umami and sweetness.
