Let’s talk about Fermented Foods!! Part 1
There are many types of fermented foods in the world, but Japan leads the way when it comes to fermented variety! There are over 3,000 pickle varieties in Japan alone.
Japan is an excellent place for fermentation because of its favorable climate. Japan’s mild and humid climate is ideal for fermenting. Surrounded by the sea, Japan has an abundance of fish and salt, which is essential for fermentation. The other reason is that Japan is an island nation with a limited supply of food, and it has always known how to store and preserve food.
From Hokkaido in the north to Okinawa in the south, the Japanese archipelago stretches from north to south. The climates and available ingredients are diverse, which inevitably leads to varying culinary cultures and tastes. Throughout Japan, locally produced fermented foods are unique to each region and have been passed down from generation to generation.
Gunma Prefecture is known as the” HACCO Prefecture “
Gunma is a mountainous prefecture in central Japan, northwest of Tokyo. It is known for onsen resorts, hiking, skiing, whitewater rafting, and an abundance of nature.
Gunma is very close to Tokyo. Takasaki, the transportation hub of the prefecture, is only 45 minutes away on the frequent Shinkansen (bullet train).
Gunma is known as the “HACCO Prefecture”. The fermentation is called “HACCO” and the dish is called “GOHAN” in Japanese.
Introducing a variety of fermented foods from Gunma！ “MISO”
ENOKIDA JOUZO: Yuzu Miso and Chili Pepper Miso
For over 100 years, Enokida Jouzo, located at the foot of Mt. Akagi, Maebashi City, has been known not only for its abundance of natural bounty, but also for its fermented foods.
Using spring water from Mt. Akagi, Mt. Okushirane, and other mountains in Jyoshu, the people of Maebashi made sake, soy sauce, miso, and other products, and became known as a city of fermentation.
Miso is made by fermenting soybeans or other legumes or grains with salt and koji mold. The list of health benefits of miso is extensive – high in protein, rich in vitamins and minerals, and antioxidants. Miso is used in a variety of ways in local cuisine.
Yuzu Miso is made from rice malt and yuzu grown in Japan. It is lightly flavored with yuzu and taste sweet. Chili Pepper Miso is a spicy miso, a slightly sweetened miso blend with chopped Japanese green chili peppers. This tasty miso goes well with cucumber and can be put on top of the rice.
Yuzu Miso 150g / Expiration date: 240 days, keep in room temperature.
Chili pepper Miso 160g / Expiration date: 240 days, keep in room temperature.
MISODOKO ICHIBAN HONPO