The season of Miso
In the winter season, no vegetables grown, no seeds sprouted. During a quiet season for farmers, we do make fertilizer, organizing storages, and make preserved foods.
Making Miso is our favorite routine work in the winter. Do you like Miso? It’s very easy to make miso actually. Boil soybean, then mix with malt (or yeast? Which is the correct?) and salt. THAT’S IT!! It leaves in the storage, then the Miso starts to ferment slowly. After a half year passed, you have nothing to do during the period, done!! We think the simple recipe is one of the keys that Miso would be one of our main seasoning. If it’s too complicated, you don’t wanna make it, do you? We have our handmade Miso in our line-up. Please check it out!
