Ishino - Kyoto White Miso Paste 1kg

White Miso Paste

The founder of Ishino Miso, Morimuraya Shōbee, was born in Mori Village in the Tamba region. In 1781 (the first year of the Tenmei era), driven by the desire to devote himself to miso production, he moved to Kyoto.

In search of quality water, an essential element in the fermentation trade, he established his business on the banks of the old main course of the Kamo River, before the transfer of the capital to Heian, at the place where the famous "Ishiidutsu" spring gushes forth.

Kyoto is a city of water, surrounded by clear rivers and with spring water wells on every street corner.

In particular, west of Suzaku Ōji, formerly a marshy area, there were many renowned wells, which attracted teahouses such as Omotesenke and Urasenke, but also restaurants and dyers in search of quality water.

In a corner of the Ishino Fermentation Workshop, the "Ishiidutsu" underground water, which still springs up today, is one of these famous wells. Also nearby is the historic site of the "Makeup Spring (Keshō no mizu)," famous for having served as Ono no Komachi's bathwater at birth.

Since its encounter with this exceptional source and the introduction of its white miso to the market, Ishino has been perpetuating uninterrupted know-how for more than 230 years, over nine generations.

Even today, the company combines tradition and modern equipment to produce its famous "Ishino Shiro Miso," as well as its "Kyōzakura" red miso and other specialties, thus continuing the art of miso making.

This miso is a traditional Japanese food that comes in the form of a fermented paste, high in protein, with a very strong and very salty taste. It can be beige or pale yellow to dark brown in color (the darker it is in color, the saltier and more pronounced its taste).

Ingredients

Rice, soy, salt, alcohol, vitamin B2

Nutritional Values per 100g