Mild miso naturally fermented by rice malt
Shimamura used to just wholesale miso (salty soy bean paste; a condiment for Japanese cuisine) but the previous family master, Mr. Ryuichi Shimamura, started to produce miso with the wish to make their own fine quality miso. Soybeans, rice malt and salt; this is all that is needed to make miso and Shimamura’s is made over a period of time following conventional miso making methods. The most popular miso is their white miso. Generally, white miso has a rich sweetness but Shimamura’s has the fine aroma of rice malt with a mild sweetness. The taste is outstanding when used as miso soup. The photo is of the Tokujo White Miso (500 g; 980 yen) that is also used at one of Kyoto’s most famous and popular Japanese restaurants, Sojiki Nakahigashi.
Translation to English by AD BRAIN INC.
|Address||382 Shin Ebisu-cho, Nakasuji-dori Ishiyakushi-sagaru, Kamigyo-ku, Kyoto|
|Closed||Sun., 2nd & 4th Sat., national holidays|
|Recommended||Chidori-su: 420 yen, Original black bean soy sauce: 1,200 yen.|
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