OHNOYA MISO and SOYSAUCE

OHNOYA MISO

大のや醸造：OHNOYA

OHNOYA was founded 250 years ago in the city of Takayama(HIDA). We are making soy sauce and miso.

味噌：MISO

MISO is the traditional Japanese food. MISO is used as a Miso soup, and also as a seasoning to cook vegetables, meat and fish.
With the taste, also the compounds the aka miso and the kouji miso flavor is extraordinary.

赤味噌：AKA_MISO

AKAMISO is made from three kinds of koji.
(soybean,barley,rice) Koji is mold. We age this miso for 3 years and agitate regularly during aging.
[Taste]: This miso has rich taste,and it is salty than Koji miso.
[Use]: Miso soup,Miso pickled,Miso sauce,Tomato sauce,Demi-glace sauce, etc.
[Ingredients]: Soybean, rice, barley,
salt,wheat, alcohol.

糀味噌：KOJI_MISO

KOJIMISO is made from rice koji. Koji is mold.
We age this miso for 1 year and put the stone on top of the miso.
[Taste]: This miso has sweetness and a little acidity,it is not salty than Aka miso.
[Use]: Miso soup,Hoba miso(baked miso),Miso mayonnaise, etc.
[Ingredients]: Soybean, rice, salt, alcohol.

味噌汁の作り方：HOW TO MAKE THE MISO SOUP

① Make Japanese soup stock.(Dashi)
Boil the water with dried sardines or bonito flakes or seaweed(Konbu).
* Even the Japanese style powder stock is good.(AJINOMOTO)
② Add the ingredients such as the vegetable and the tofu etc.
③ Add miso,and please stirring.
* With 1 ℓ of water: Add miso 50g~100g in standard.
Please adjust the quantity of the miso in order to the taste become which you like.

OHNOYA SOYSAUCE

醤油：SOY SAUSE

Soy souse used in japanese food and sushi, sashimi,japanese cooking...etc.
Soy sause does not go bad, but please keep it in the fridge as much as possible to keep the taste.
We are making the three types of soy sauce.

四年醤油：YONEN(4years)_SHOYU

YONENSHOYU is made from Aka miso.
We age Aka miso for 4 years and take out this soy sauce.
[Use]:Sashimi,Yakiniku,grilled fish, and all cooking
[Ingredients]: Soybean, barley, rice, salt, wheat,alcohol.

一年醤油：ICHINEN(1year)_SHOYU

ICHINENSHOYU is made from Aka miso.
We age Aka miso for 1 year and take out this soy sauce.
[Use]:Stewed dishes,noodles(Udon,Soba), and all cooking
[Ingredients]: Soybean, barley, rice, salt,wheat, alcohol.

生びき醤油：KIBIKI_SHOYU

KIBIKISHOYU is made with a traditional recipe.
This soy sauce has good aroma,it goes well with meat and egg.
[Use]:Steak,Sukiyaki,Japanese omelet, and all cooking
[Ingredients]: Soybean, wheat, rice, salt, alcohol.

味噌・醤油の保存方法 : Stores method of the miso and soy sauce

Miso and soy sauce do not gone bad even at normal temperature.
But, the color and taste change at normal temperature.
We recommend keep refrigerated even before opening.(about 1 year)

MISO and SOYSAUCE international shipping

We will ship our miso and soy sauce overseas.
Experience
France, Hong Kong, Singapore, Germany, Taiwan, Macao
If you wish, please order using the order form.