Story for the development of miso using Tsukui soybean

Miso brewed by sake brewery

 Miso (fermented soybean paste) and soy source are fermented foods essential for our table and are brewed by traditional brewers as part of agricultural industry. We would like to share the story about making “Ginjo Miso” by Izumibashi, which engaged in agriculture and brewing business.

Izumibashi also make miso toghether with local farmers

In the old time, the life style of Japanese farmer is self-sufficient and they brewed basic food materials such as sake, miso and soy source. So we challenge to brew both sake and miso the same as the life style of old farmer. We plant rice seedling at rice fields, harvest rice in autumn and brew sake in winter. Also, we brew miso grown next to the rice fields. We started to brew miso by using the local breed of “Tsukui soybean” grown in Zama-city, Ebina-city and Fujisawa-city of Kanagawa prefecture. One of the common things when brewing sake and miso is using koji (steamed rice inoculated with koji mold) at brewing processes. We use the plenty of koji using Yamadanishiki grown at own rice fields and contracted farmers. You will enjoy the rich flavor of miso using the koji for making sake. Also, you could save the agriculture of Japan eating miso using the soy bean grown in Japan.

Tsukui soybean

Ko-ji using Yamada Nishiki

Introduction of Tsukui soybean

We commit to the local farmers to grow traditional breed of soybean from Tsukui-town in Kanagawa prefecture. This breed of soybean is suitable for making miso and this is unique and precious as the production amount is very low. We are surprised when we first heard about the existence of traditional breed in Kanagawa. The soybean would not be sprouted if it passed one summer. So, someone has to continuously grow the soybean otherwise they would be extinct. We could not help appreciate the great deeds by our predecessors. Local people preserve this breed as this traditional soy bean is essential to make tasty miso, soy source, tofu and toasted soybean flour. And now Izumibashi join the circle of people to preserve by brewing miso with this breed.

Tsukui soybean only produced within Kanagawa prefecture

Lively sybeans are inside shell

Harvested Tsukui soybeans

Picture with Inoue-san from Sagami Sake Rice Association

Harvest of Tsukui soybeans

Tsukui soybean × Yamadanishiki

Both soybeans and koji are essential for brewing miso. Usage of koji is the same as making sake and making of koji is the specialty for sake brewery. Izumibashi use the same skills for making sake koji when we make the koji for miso. Also, use the same materials for making sake koji such as Yamadanishiki. This breed of rice is normally used for making sake; however, we brew tasty miso using the skills and materials for making sake. The characteristics of this product are polishing Yamadanishiki to 70%, beautiful “umami”, reduced salt (10%) and non-thermal processing.

Producer of Tsukui soybean: “Sagami Sake Rice Association” and “Sagami Jigona no Kai”.

Picture with soybean producers

Checking of fields for Tsukui soybean

Miso using fermentation skills by sake brewery

Izumibashi brew sake in winter and brew Ginjo-miso in spring and autumn (grow rice in summer).

Koji used for brewing sake and miso

Making of koji

Koji (Malted rice)

Brewing Ginjo-miso

Boiling of Tsukui soybeans. Brewery is filled with sweet aroma by boiled soybean.

Mixed up salt, koji and soybean

Mince ingredients of Ginjo-miso

Filled tub with minced miso and bring to storage for fermentation and maturation.

Rice growing in summer

Loading seedling sheets on the rice planting machine. It requires about 20 sheets of seedling to cover 1000 square meter of rice fields.

Check the member’s rice fields in the meddle of August

Important skills to judge the timing for harvest

Introduce Ginjo-miso using exclusively Tsukui soybean

Ginjo-miso brewed by sake brewery with the skills for making sake koji and the ingredients are Tsukui soybean and sake rice grown by local farmers. Please enjoy the rich flavor of Ginjo-miso.