[Purely Original] Pork Miso

"Pork Miso" is a perfect accompaniment to naturally grown rice, and will have you eating it with ease

Our in-house manufacturer, Purely Factory, has released "Pork Miso" to coincide with the 2022 new rice!
"Buta Miso" is a local dish that has been loved for a long time in Kagoshima Prefecture. It is a side dish made from miso, pork, and sugar. We think it is a must-have accompaniment to rice for the people of Kagoshima Prefecture. So, we decided to arrange the flavor in the Purely Factory style. The combination of the base ingredients is excellent, and we ended up with a "Buta Miso" that was better than we expected!!

Not only can it be enjoyed with rice, but it also goes well with rice balls, steamed taro, and can also be used in stir-fried vegetables.
The sweet and spicy flavor is loved by everyone, from small children to the elderly.
It has a slight hint of ginger and garlic, making it a perfect snack to go with alcohol.

Of course, all the ingredients are carefully selected to be safe and delicious.
This is your chance to get your hands on this "pork miso," which is perfect for naturally grown rice and will have you eating it in no time!

The naturally grown ingredients are fermented with natural koji mold.
The ultimate rice miso, aged for a long period in wooden barrels.

The miso is made by Marukawa Miso, a company in Fukui Prefecture that was founded in 1914.
This brewery has been making miso using natural fermentation in wooden barrels for over 100 years since 1914.
After the war, due to plans to increase food production and the trend towards "mass production and mass consumption," miso began to be made through forced fermentation, and naturally fermented miso declined dramatically.
Since its founding, Marukawa Miso has stubbornly stuck to natural, handmade fermentation methods cultivated by artisans, and continues to produce authentic miso.

Naturally brewed miso is aged in wooden barrels for about a year.
Wooden barrels are more expensive than stainless steel tanks and require more maintenance.
However, the reason they continue to insist on using wooden barrels is because "brewing in barrels produces a unique miso that cannot be brewed in stainless steel tanks."
Miso is a fermented food that makes use of the characteristics of a mold called koji mold (also known as Aspergillus oryzae).
Bacteria live in the gaps between the fibers of the wood of the barrels, and these natural bacteria that live there produce a more delicious and unique miso.

Because wooden barrels are made from wood, they can transmit slight changes in humidity and temperature to the miso, creating the ideal fermentation environment for fermented foods.
In addition, as the sake is brewed in a barrel, bacteria take up residence in it, creating a unique flavor and umami taste that is called "oak habit."

In addition, good quality water is essential to making good koji and miso.
All of the water used in this rice miso comes from the underground waters of the Hino River in Fukui Prefecture, as well as the beautiful meltwater that is unique to snowy regions.
Naturally filtered groundwater is rich in minerals and does not require sterilization or filtering.
Home-produced seed koji requires a huge amount of effort and skilled techniques.
Koji mold is a natural fungus that has almost disappeared in Japan.
The flavor created by the four types of natural koji mold that live in the brewery all year round produces a deep, rich, and extremely profound flavor.

The "rice miso" used in this pork miso is made using naturally grown rice and soybeans from Kyushu, pure groundwater, and solar lake salt from Mongolia, and is a deep-flavored "rice miso" that has been aged for a long period of nearly a year.
Purely's original rice miso is made with the utmost care in terms of ingredients and manufacturing methods.
It is also blended with "white miso," also made by Marukawa Miso. The refined sweetness of the rice malt further enhances the luxurious feel.

Another main ingredient that creates an exquisite harmony with the natural bacteria miso is Mr. Muto's "Yamaai Village Naturally Raised Pork" from Kikuchi City, Kumamoto Prefecture.

Yamaai Village is located in Kikuchi City, Kumamoto Prefecture, among many mountains, as its name suggests.
The vast grounds, the size of three Tokyo Domes, are dotted with free-range chicken coops, log-grown shiitake mushroom farms, fields, rice paddies, orchards, and a pig farm that makes use of the natural mountains. There, you can see pigs living freely and with happy expressions on their faces.
At Yamaai Village, which is based on free-range farming, there are no pig sties, but instead there are 30 open spaces for the pigs scattered around the premises. Each space is about 10 ares (100m x 100m), and only 15 pigs are raised there. This is an overwhelming size compared to a typical pig sty, where the pigs are kept in a crowded environment with no room to move.

Muto's pigs are raised with a policy of not relying on or administering antibiotics or other drugs. In the case of free-range grazing without antibiotics or drugs, pigs are more likely to get sick if they stay in the same place all the time, so the pigs actually spend their time in only about 10 of the 30 areas. The pigs are rotated between areas with and without pigs at regular intervals, which helps prevent them from getting sick.

The chickens are fed a balanced diet of non-GMO, semi-homemade mixed feed, homemade vegetable scraps, rice scraps, and organic vegetables from neighbors.
Muto, who also works in the youth division of the agricultural cooperative, hopes that Yamaai Village will be a catalyst for increasing the number of places that can provide livestock that meets safe standards and is cheaper.

He also hopes that consumers will visit many more places like this. "Seeing = choosing," so he hopes that as more consumers choose, demand will increase and more producers will get involved. Muto's kind hearted desire to "produce something that is as cheap, safe, and delicious as possible" ultimately leads to pig farming that values ​​pigs, and ultimately has a positive impact on the global environment.

Precautions for use: Since no preservatives are used, store in a cool, dark place. After opening, store in the refrigerator.
Please consume as soon as possible.

For product inquiries, please contact Kanekura Co., Ltd. at 096-354-6141.