Shikomi Miso is the half-finished product before fermentation. The wild fermentation bacteria that live in your house have a starring role in miso making. It’s a little different from processed food products and “the same quality, anytime or anywhere”. Purchase it in early spring, and ferment until fall… Young first year miso can be left in reserve untouched, and old miso that’s been around a few years can be used to make tsukemono pickles instead of going to waste. Come to think of it, we’re providing the kind of “food culture” that existed before miso became a product for sale. In recent years we’ve also started offering fermented products that take full advantage of our brewery through a home shopping service. From single person households to professional use, Miharaya aims to provide service to satisfy many customers.
*In addition, through our production of “Okehiire” soy sauce (cask pasteurized) and “Yusen sakkin” tsuyu (sterilized in hot water), we endeavor to carry on traditional methods that support Japanese food culture.
