Only after 3 years of aging is miso truly authentic! Osawa's Made in Japan Nagano Prefecture Tateshina three-year aged miso (barley miso) 300g

This exquisite barley miso, with a deep flavor and sweetness, is carefully aged for over three years by the famous Shinshu brewery "Suya Shigeru" using carefully selected domestic ingredients and traditional natural brewing methods.

Miso can be said to be the essence of Japan's fermented food culture.

Among them, the miso that is aged for a long period of three years is a masterpiece that truly combines the skill of artisans with the blessings of nature.

This product is a three-year-aged barley miso made by Suya Shigeru, a long-established brewery in Tateshina Town, Nagano Prefecture, and is carefully selected and delivered by Osawa Japan, a long-established manufacturer of macrobiotic foods.

This is a very rare and limited edition product, with only a small amount shipped each year.

This product is slowly fermented and aged in the blessed environment of the Tateshina foothills, with its clear air and pure water and large temperature differences between day and night, as the seasons change, resulting in a deep flavor that sets it apart from ordinary miso.

• Made with domestically grown barley and soybeans
• Natural fermentation method
• Alcohol-free
• Authentic Shinshu produce
• Long-term aging for over 3 years
• Raw miso (unheated)
• Dark brown
• Salt content: approximately 10.9%

Key points of this product

Long-term aging of more than three years

While regular miso is shipped within a few months to a year, this product is slowly aged for over three years.

Miso is prepared during the coldest months of winter, and as it is slowly aged through three seasons - summer, autumn and winter - it develops the deep richness and mellow sweetness that is characteristic of miso.

In addition, melanoidin, which is produced by aging for three years, is a component with strong antioxidant properties.

It is rich in useful ingredients such as "free linoleic acid" that cannot be obtained from miso that has been aged for a short period of time.

Naturally brewed raw miso (unheated)

Unlike the common quick fermentation method, which involves heating to speed up fermentation, we use the traditional natural fermentation method, which relies on the natural climate.

Since no alcohol is used, it is a "raw miso" in which the koji mold, yeast, and lactic acid bacteria remain alive.

We do not pasteurize (heat sterilize) the product before shipping, so the yeast and lactic acid bacteria remain alive when we deliver it to you.

You can enjoy the rich aroma and flavor of miso as it is.

Made with 100% domestic ingredients

We only use soybeans from Akita Prefecture, barley from Shiga and Okayama Prefectures, and mineral-rich sun-dried salt.

We do not use any additives such as chemical seasonings or alcohol.

The gentle sweetness unique to barley miso

A barley miso type that allows you to enjoy the subtle aroma and texture of barley.

It has a slightly lower salt content of about 10.9% than rice miso, and is characterized by its sweet and elegant taste.

This traditional miso has been popular mainly in the Kyushu region and can be used in a variety of dishes, including miso soup.

Suggested Uses

It can be used in miso soup as well as a variety of other dishes that take advantage of the rich flavor of raw miso.

For miso soup: Make the stock and boil the ingredients, then turn off the heat and add the miso, dissolving it in the soup.

The trick is to not boil it to make the most of the enzymes and lactic acid bacteria.

As a miso sauce: Dip vegetable sticks in it and enjoy the rich flavor of miso.

It pairs perfectly with fresh vegetables such as cucumber, radish, and carrot.

For grilled rice balls: Apply a thin layer of miso to the surface of rice balls and grill until fragrant, and the aroma of barley miso will whet your appetite.

Miso Dressing: Mix with olive oil, vinegar, and a little honey to make a salad dressing.

For boiled fish and miso stews: Ideal for adding richness to boiled fish dishes such as miso-braised mackerel.

FAQ

What is the difference between regular miso and three-year aged miso?

While regular miso is shipped within a few months to a year, three-year-aged miso is literally fermented and aged for over three years. The long-term aging process increases the amount of umami components such as amino acids and peptides, creating a deep richness and mellow sweetness. The color also changes to a deep brown, allowing you to enjoy a more complex and profound flavor.

What does raw miso mean?

This is miso that has not been heat-treated (pasteurized) before shipping. By not pasteurizing, beneficial microorganisms such as yeast and lactic acid bacteria are kept alive, allowing you to enjoy the rich aroma and flavor of miso. It is also expected that the live bacteria will support the intestinal environment.

How Should I Store It?

We recommend storing it in the refrigerator both before and after opening. Since raw miso continues to ferment even at room temperature, storing it in the refrigerator is best if you want to prevent changes in flavor. It can also be frozen (although it will not freeze completely due to the salt content).

What is the shelf life?

It will last for about one year at room temperature from the date of manufacture. However, we recommend using it as soon as possible to ensure it is in the best condition.

I'm concerned about the salt content, but is it okay to eat it every day?

This product's salt content is approximately 10.9%, which is slightly lower than regular rice miso (11-13%). It is also brewed using sun-dried salt, not refined salt. One cup of miso soup (about 1 tablespoon of miso) contains approximately 1.5g of salt. By consuming an appropriate amount, you can ensure you are getting enough minerals into your daily diet.

What is the difference between barley miso, rice miso, and brown rice miso?

The main difference is the koji ingredient. Rice miso is made from rice koji, brown rice miso from brown rice koji, and barley miso from barley koji. Rice miso has a clean sweetness and no peculiar taste, making it easy to pair with any dish. Brown rice miso is characterized by a mild sweetness and deep richness, and is rich in nutrients derived from brown rice. Barley miso has a fragrant flavor and a clean sweetness, and is popular in the Kyushu region.

The commitment of manufacturer Suya Shigeru - a traditional taste handed down for over 130 years

Suyamo was founded in 1893 in Tateshina Town, Kitasaku District, Nagano Prefecture.

The shop was established along the road in Ashida-juku, the 26th post town on the Nakasendo road, and has been making miso and soy sauce in this area for over 130 years.

When the company was first founded, it started out selling vinegar, and over the course of generations it has since become established in the local community as a brewery of miso and soy sauce.

Currently, the fifth generation owner, Soichiro Imai, is in charge of the brewery and continues to faithfully preserve the traditional production methods passed down from his predecessors.

The Kitatateshina Plateau, where Suya Shigeru is located, is about 700 meters above sea level.

Blessed with pure underground water sourced from Mt. Tateshina, the area has temperatures that drop below freezing in winter and cool, low humidity conditions in summer, making it the perfect environment for making miso.

This large temperature difference between day and night slowly stimulates the activity of microorganisms, resulting in a mellow, deep flavor.

"Large manufacturers have their own way of doing things, and we have our own way of doing things," says Imai.

We have maintained the same natural brewing method since our founding, and every step of the process, from selecting ingredients to brewing and aging, is done carefully by hand.

The microorganisms that have taken up residence in the breweries for generations create the unique flavor of Suya Shigeru.

Suya Shigeru will celebrate its 130th anniversary in 2023.

"We have not changed our production methods, but we will continue to work even harder to deliver the original deliciousness of miso and soy sauce, even in the face of environmental changes such as climate change," says Imai, whose words reflect the sincerity of a craftsman who is facing the times while preserving tradition.

About the distributor "Ohsawa Japan" - a pioneer of macrobiotics

Ohsawa Japan is a leading Japanese natural food manufacturer that has been promoting macrobiotics (dietary therapy) since its founding in 1945.

The founder was Yukikazu Sakurazawa (1893-1966), a world-renowned advocate of macrobiotics.

Based on the philosophy that "food can change the mind and body," we continue to pass on traditional Japanese food culture, centered on grain-based vegetarian diets, to the modern day.

Ohsawa Japan only carries products that meet two strict standards: "natural food quality standards" and "macrobiotic quality standards."

Their strict commitment to prioritizing organic farming, no food additives, no genetically modified crops, Japanese-grown produce, no animal ingredients, no refined sugar, and traditional manufacturing methods has earned them high praise from macrobiotic practitioners around the world.

The "Osawa Tateshina Miso Series" is a special miso that was created by Osawa Japan outsourcing its production to Suya Shigeru, combining the dedication of both companies.