[Purely Original] Naturally Grown Homemade Miso Kit (yields approximately 2.5kg)

Naturally grown and naturally fermented handmade miso kit

<Why not make your own unique miso?>

The rice koji in the Naturally Grown Homemade Miso Kit is Purely's original koji made from precious naturally grown Kyushu rice with natural koji mold from Marukawa Miso in Fukui Prefecture. The soybeans are naturally grown Kyushu soybeans, and the salt is solar lake salt from Inner Mongolia.

Currently, the koji mold sold as an ingredient for handmade miso is mainly made from a pure culture of a single type of mold that is chemically cultivated for miso making. Natural molds are extremely valuable, and it is said that there are only two breweries in Japan that can make rice koji using natural molds.

Miso made with natural bacteria is fermented by various beneficial bacteria interacting with each other, so it has a depth of flavor and umami that is far superior to ordinary miso. Miso soup made with natural bacteria fermentation is so delicious that it does not require dashi stock.

Miso is a traditional Japanese fermented food that is prepared during the cold season. It has been prepared around the coldest time of the year in January since ancient times. Handmade miso is an original miso that is one of a kind in the world.

Comes with easy recipes that even beginners can make.

You can make about 2.5kg, so it's a great deal. Why not have fun making your own miso with your family and children?

<What's in the set>

・500g of naturally grown soybeans from Kyushu *As the soybeans are delivered unsorted, we include 30g more than necessary.

・Natural rice koji (made from naturally grown rice from Kyushu) 1kg

・Sun-dried lake salt 300g ・Homemade miso recipe <Estimated yield> Approximately 2.5kg

*Rice koji will be shipped frozen, while other items, soybeans and salt will be shipped refrigerated, so a two-pack shipping fee will be charged.

Simple steps to making miso

①Soak soybeans in water overnight

②Boil the soybeans (pressure cooker: about 20 minutes, large pot: about 3 hours)

③ Mash the soybeans

④ Mix the mashed soybeans and Shiokiri Koji (a mixture of koji and salt).

5. Pack into containers If you use a pressure cooker, you can easily make it in about 2-3 hours. It's very easy, and you can make your own unique miso that's one of a kind, so I recommend it!