


[Singing Our Praises]
At the beginning of the year, when we find smooth and plump soybeans at the market, we think that the time of the year has already come, and the first thing we do is to start preparing miso in our mind.
The main ingredients are koji, soybeans, and salt. The good thing about making miso is that you can start whenever you want to, as long as you only make enough for your family to enjoy at home. However, miso made during this cold season is said to produce a more mellow and tasty miso, as the koji slowly matures.
At Tsukiji San-ei Shokai near our Ginza Showroom, you can buy a set of ingredients for making miso in winter by mail order, and when you steam soybeans in Adachi Shigehisa Shoten's Wappa Seiro, which is currently on display in our showroom, you can enjoy the delicious aroma of soybeans, which is different from when they are boiled.
After carefully mashing the plump, cooked soybeans and adjusting the consistency with a little hot water, mix the soybeans, raw koji, and salt evenly in a bowl. The process of making dumplings with the palm of your hand is fun, even if you are not a child. Once the dumplings have been rolled up and aired out, press them further into the bowl and fill them tightly by removing air. Seal the container with plastic wrap and store it in a cool, dark place to wait for it to mature.
It will be ready to eat in about three months, but waiting until you like it is also the fun part of making it by hand. It occurred to us that handmade miso, which is unique to each region and each family, is similar to a handicraft that you keep with you and want to show off.
Adachi Shigehisa Shoten's Wappa Seiro
https://www.shokunin.com/en/adachi/seiro.html
Sori Yanagi's Stainless Steel Bowl
https://www.shokunin.com/en/yanagisori/bowl.html
Noda Horo's Enamelware
https://www.shokunin.com/en/noda/
Ginza Showroom (Open from 9:00-18:00 on Friday, Saturday, Sunday, and Monday)
https://www.shokunin.com/en/showroom/ginza.html
Tsukiji San-ei Shokai
https://www.mame-sanei.com/