Nomura-san's miso is some of the best we have ever tried. His commitment to his koji for each miso is a testament to his fine condiments. This wonderful awase miso is what they called a mixed miso, which is something of a cross between white and red miso. Nomura-san ages this miso for one and a half years. The flavor is similar to red, but more mellow and less salty, which works perfectly with subtle flavors. One of our favorite ways to use this product is in a miso soup with eggplant or clams (or any other briny seafood). Keep refrigerated.
Ingredients: rice, barley (wheat), soybean, salt
Shipping Notes: all orders that include miso will be shipped via Priority Mail or faster. The miso is shipped with a cold pack to keep it cool during shipping. It is fine if the cold pack melts in transit, just place the miso in the refrigerator upon arrival.
Horikawaya Nomura is a 300 plus year old soy sauce & miso brewery located in Gobo City, Wakayama Prefecture. Over the centuries they have perfected their use of traditional techniques to produce some of the best soy sauce and miso that we have tasted.
$ 64.00 – Sold Out
Omiyage, beautifully packaged souvenirs brought back from one's travels, are an important part of the gift giving culture in Japan. We are excited to offer our first Omiyage with this wonderful box that contains two bottles of Iio Jozo's artisanal vinegar.
For both of these vinegars Iio-san uses pesticide-free rice and spring water to first make sake, which he then ferments into vinegar. The Pure Rice Vinegar is made using 200 grams of rice per liter - which is five times the minimum amount required by law. The Pure Premium Rice Vinegar goes even further, using 320 grams of rice to make a liter. Both are exceptional products that deserve a place in your pantry.
Ingredients: water, rice
This Omiyage Gift Box Contains:
Pure Rice Vinegar
Pure Premium Rice Vinegar
Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
This ponzu that Suehiro makes is top notch! They use a blend of four different Japanese citrus: Yuzu for aroma, Sudachi for acidity, Daidai for sweetness & Yukou for mildness. The floral/citrus fragrance of this ponzu is out of this world. It does not stop there as the beautiful flavor of the citrus is balanced by the soy sauce & mirin. This is further elevated by the umami from the Ma Konbu dashi that Suehiro adds to this product. Use this with raw fish, veggies, mayonnaise (personal favorite), noodles, etc.
Please refrigerate after opening.
Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
We have traveled all over Japan, meeting with artisanal producers of traditional ingredients. What we've found is amazing: perfectly roasted sesame seeds, konbu hand-harvested from the cold, clean waters off of Hokkaido, tamari produced by a company over 200 years old, & rice vinegar made by a company so exacting that they grow their own rice, make it into sake and then turn it into vinegar.
Japanese ingredients & cooking techniques are making their way into restaurant & home kitchens across North America. With our ingredients you can elevate your cuisine.