Master Inagaki Raizaburo

Miso making begins by steaming the soybeans that are its ingredients, and the most accepted way to do that is to steam them all at once at a high temperature. But at our company, we slowly boil them over time in plenty of groundwater from Nagano’s Alps. This draws out the very best color and umami in the soybeans, and we have insisted on doing it this way since our company’s inception. The other important ingredient is rice. We go to the trouble of steaming the rice twice, and the rice koji with a faint aroma of roasted chestnuts really draws out the miso’s character.