Inoue Miso Soy Sauce "Gozen Nesashi" Founded in 1875 The ultimate miso, matured over more than five years

This miso is made by naturally fermenting "Gozen Miso" in wooden barrels for over five years.

The richness and mellow acidity of the long-term aging process is complemented by a crisp aftertaste.
This miso has a depth similar to that of soy sauce, and when you add it to miso soup, you can enjoy its rich flavor.

In addition, since the activity of yeast and enzymes has calmed down and it is less affected by heat, it is useful not only in miso soup but also as a secret seasoning in stews and sauces.

The sauce, which uses "Nesashi miso" as the main ingredient, can be enjoyed with steak, grilled vegetables, gyoza, and other dishes, with a rich, Japanese-style flavor. It can also be used as a sauce for dengaku, and goes well with a wide variety of dishes. (See the recipe below.)

■ Nesashi miso sauce {Ingredients (serves 4)}
Nesashi miso: 100g
(※You can also mix it with Gozen miso.)
Sake: 40cc
Sugar: 60g
Roasted sesame seeds: 10g
How to make it
(1) Mix the ingredients over medium heat.
(2) After it comes to a boil, stir for about 3 minutes over low heat, being careful not to let the hot miso splash or burn.

It is said that the word "nesashi" comes from "nekasu," which means to mature.

This miso has earned high praise in France for its profound expression of the world of "the withering of brewing" that comes from long-term maturation.

The reason why I fell in love with Inoue Miso

I have traveled all over the country and tried many different kinds of miso, but when I first encountered Inoue Miso, I was shocked by how delicious it was, and I still vividly remember how it completely changed my previous understanding of miso.
And yet, I have yet to come across a miso that surpasses this one.

During my direct interview, I learned what the secret to Inoue Miso's deliciousness lies in the fact that they value three things: "Morobuta Koji," "Carefully Selected Ingredients," and "Miso Storehouse and Wooden Barrels." I also learned that they do not go against nature, but rather make full use of Naruto's environment and climate to support the fermentation process.

This authentic miso, made by traditional handicrafts, is used in Michelin three-star restaurants and traditional Japanese restaurants in Japan and France and is highly popular.
It is also traded as a luxury seasoning in France.

Awai Shoten has begun selling this "honkaku miso," which has received high praise from professional cooks and chefs, in the hope that food-conscious customers will become aware of it and enjoy it as an important ingredient in their daily diet and on special days.
Once you start using it, you won't be able to put it down; try this one-of-a-kind, elegant and rich flavor.

About Inoue Miso Soy Sauce

Since our founding in 1875, we have continued to make miso by hand, with an unchanging "old-fashioned taste" that combines the climate of Naruto, the bounty of the four seasons, and the wisdom and ingenuity of our ancestors.

[Three things that Inoue Miso Soy Sauce values]

Traditional "Morobuta Koji"

The rice koji, which is essential to creating the flavor of Inoue Miso, is grown by hand in a wooden box called "Morobuta" that has been handed down for many years, while keeping the koji mold close to it for about 40 hours.

100% domestically produced rice, soybeans, and salt

They carefully select domestically produced rice, soybeans, and salt that are suitable for brewing, but due to teachings passed down through the generations, they do not disclose the brand or combination of ingredients.

Natural brewing using "miso brewery and wooden barrels"

In order to restore the brewing environment lost due to the earthquake, we built a new "brewery with mud walls" in April 2023. In addition to connecting the traditional techniques of "miyadaiku" and "plastering craftsmen" to the future, we have also been able to revive our miso making. In addition, the natural fermentation in "cedar barrels" that have been handed down since the company was founded in 1875 creates a rich flavor and aroma. In order to continue brewing the traditional flavor, we asked "Tsukasa Seitaru" to purchase three new wooden barrels for brewing in 2015.

Please try our carefully crafted miso, made without compromise and in close contact with nature.

*Recipe reference

◆Miso soup with clams <Clams, (sake)>
1. Remove the sand from the clams in lightly salted water. 2. Slowly boil the clams in water. 3. Once the clams have opened, turn off the heat and wait a moment before dissolving the miso. *Adding a small amount of sake will enhance the flavor.

◆Beef shabu miso soup <Beef (for shabu shabu), shimeji mushrooms, white leek>
1. Bring the beef to room temperature (about 50g per serving).
② Boil the shimeji mushrooms and white leeks in the broth. ③ When the broth boils, turn off the heat, wait a moment, then dissolve the miso. Then shabu-shabu the beef until it turns light pink. *The ideal temperature for "beef shabu-shabu" is 70-75°C. *Enjoy the beef before it gets too cooked.

Tips for making miso soup <br>1. A good rule of thumb for one serving is 150-200cc.2. Miso should be 12% of the stock.3. Skim off the scum that comes off the ingredients.4. Turn off the heat and wait a moment before dissolving the miso, then taste and adjust accordingly.5. Do not bring to a boil after dissolving the miso.6. Recook at a temperature of 80°C or below.*The amount of miso needed will need to be adjusted depending on the characteristics of the miso and the condition of the stock and ingredients, so start with a small amount and gradually add it and taste.
*Using unheated "raw miso" will result in a flavorful miso soup.

[Dried sardine stock]
20-30g dried sardines, 10g water
① Remove the head and intestines of the "anchovies". ② Put the "anchovies" and "water" in a pot.
Leave it for about an hour. ③ Turn on low heat and skim off the scum.
Boil for about 5 minutes ④ Strain using a cloth or paper towel

[Bonito Stock]
<About 20-30g of dried bonito flakes, 10g of water>
1. Put water in a pot and bring it to a boil. 2. Once it boils, turn off the heat, wait a moment, and then add the bonito flakes. 3. After about a minute, strain it using a colander or cloth.

[Bonito and kelp stock]
<Approximately 10-20g of dried bonito flakes, approximately 5-10g of kelp>
①Put "kelp" and "water" in a pot.
Leave it for about an hour. ② Put the pot on the stove and remove it before it boils (80°C). ③ Once it boils, turn off the heat, wait a moment, and add the bonito flakes. ④ After about a minute, strain it using a colander or cloth.

[Dashi packs and granulated dashi]
Carefully reading the manufacturer's recommended "recipe" and faithfully reproducing it will lead to deliciousness.

*The amount of dashi is enough for miso soup for 5-6 people.

[Ingredients] Rice, soybeans, salt

[Contents] 500g

[Best before date] We will ship products with a best before date of at least one month.

[Storage method] Refrigerate at 10℃ or below.

[Manufacturer] Inoue Miso Soy Sauce Co., Ltd.

[Seller] Awai Co., Ltd.