Fermented foods 【Miso & Soy source】

Miso (fermented bean paste) brewed at Izumibashi sake brewery

Izumibashi grow rice and brew sake as a part of local agricultural society. We also grow soybean and wheat locally with the help of contracted farmers. A breed of the soybean we grow is unique traditional breed succeeded at Tsukui town in Kanagawa. Izumibashi brew “Ginjo Miso” using “Tsukui soybean” and “Yamadanishiki”. This is raw miso matured about 2 years. Salt 10%.

  • 400 g  560 yen + tax
  • 1 kg  1,200 yen + tax
  • 5 kg 5,400 yen + tax

You can purchase at Shuyu-Kan Online Shop or Shuyu-Kan.

Soy source with selected ingredients

We also use “Tsukui soybean” grown by contracted farmers for Izumibashi soy source. The brewing of soy source is commissioned to “Kajita Shoten“, which is well-established soy source brewery located at Ozu-city Ehime prefecture. The product is the finest quality matured 19 months and uses only soybean, wheat and salt (free from additives). Salt density is about 17%, which will balance with flavor. This soy source will enhance the flavor of your dishes. Please keep refrigerated after opening the bottle.

  • 1800 ml  2,000 yen + tax
  • 720 ml  1,000 yen + tax
  • 300 ml 600 yen + tax

You can purchase at Shuyu-Kan Online Shop or Shuyu-Kan.

 

Miso & Soy source (fermented seasoning materials) brewed by sake brewery

One of the characteristics of “Washoku” (Japanese-style meals) is the usage of fermented foods. Miso and soy source are fermented foods essential for our table and are brewed by traditional brewers as part of agricultural products.

Making sake by Izumibashi is cooperation of agriculture and brewing business like “making sake from growing rice”. In the old time, the life style of Japanese farmers is self-sufficient and they brewed basic food materials for their dishes by themselves. So, they planted rice seedling at rice fields and sprinkled soybeans at the side of rice fields in spring, harvested rice and soybean in autumn and brewed sake and miso in winter. We pursued the agricultural style of old Japanese and decided to make not only sake but also miso by using the local breed of “Tsukui soybean” grown in Zama-city and Fujisawa-city of Kanagawa prefecture. One of the common thing between sake and miso is using ko-ji at brewing processes. We use the same ko-ji used for brewing sake, which is Yamadanishiki grown in Ebina. Please enjoy the rich flavor of miso using finest koji made by sake maker.

Local Soybean×Yamadanishiki

「Local Soybean」 = 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 precious breed as the production amount is very low.

Soybean has been used for making essential Japanese foods such as miso, soy source, tofu and Natto; however, self-sufficient ratio for soybean in Japan is now only 6% (in 2010). We would like to contribute the improvement of self-sufficiency of soybean by using locally grown materials.

≪Contracted farmers≫  “Sagami Jigona no Kai” (Fujisawa-city Kanagawa)
 Ikegami san from “Sagami Sake Rice Association” (Zama-city Kanagawa)

Yamadanishiki suitable for brewing sake」 = Used for making Koji

Izumibashi use the koji for sake to brewing miso.

≪Contracted farmers≫  “Sagami Sake Rice Association”

 About usage of “Ginjo

For creation of miso we use koji, which made from approved “Yamadanishiki” polished to 70% and approved soybean. So, we use the naming of “Ginjo Miso”.

* To name “Ginjo” on the miso products, we need to satisfy one the followings; (1) use syobean higher than level 3, (2) use rice polished to more than 70% for making koji and (3) use wheat higher than level 2 for making ko-ji.
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