by marukawamiso
name | The Japanese fermented ‘slow food’ experience |
---|---|
outline | making: tofu, brown onigiri, and misomaru (instant miso soup) miso brewery tours available |
date and time | Monday to Friday 14:00 to 16:00 (excluding public holidays) requires approximately 2 hours miso brewery tours from 13:20 or 16:00 for interested parties (requires booking) |
location | Marukawamiso 〒915-0006 12-62 Sugisaki-chou Echizen-shi Fukui-ken |
cost | ¥ 3,500 (tax included) *please pay at the register on the first floor, on the day |
what to bring | No need to bring anything. |
with ‘slow food’ you can take part in 3 experiences
Nigari (bittern) is added to organic soy milk to harden.
This liquid is poured into a strainer and the tofu remains.
To make our onigiri we mix natural salt with natural brown rice, insert pickled plums and wrap with seaweed.
We use Marukawamiso’s miso with powderd kelp, bonito flakes, dried spring onion, and dry baked wheat gluten etc.
with ‘slow food’ you can take part in 3 experiences
Marukawamiso was founded to produce rice in 1772 in Takefu, Fukui Prefecture.
In 1914 the 6th generation Uemon Kawasaki founded the malt store. The production of miso began in the 7th generation.
In 1995, in his school days, the 9th generation patriarch was shocked by reading a book that warned of the problem of environmental pollution caused by chemical substances. ‘I want to make miso with organic ingredients,’ was his sound resolution. Thus the production of organic miso began.
In 2001 while the use of artificial koji mold (Aspergillus oryzae) was mainstream, we acquired the first natural koji mold in about half a century.
Since then we have continued to make natural fermented miso using natural koji mold, organic ingredients, and water taken from 42 meters below ground. Using wooden containers we leave it to the four seaons to ferment and age. This is our natural brewing process that has remained unchanged since our foundation.