Sakai, Osaka, Japan｜糀屋 雨風

I visited here after having lunch at Kouji Cafe Biotopos. I bought doburoku, cheese spread, and mushroom soy sauce koji sauce. It's a fun store just to look around. There are still many products I would like to try, such as miso, salt koji, and Ukakuchi soy sauce, so I would like to visit again in conjunction with the cafe!

I made homemade miso for the first time. Handmade raw miso is fermented naturally in a cool, well-ventilated room. By mixing natural koji, soybeans, and salt, white miso can be prepared in about a month, red miso can be made in about a year, and intermediate miso can be made in about 3 to 6 months. The prepared miso is ready to eat and can be tasted on the same day. To enjoy the original taste of miso, it seems that raw koji should be left out for an appropriate number of days depending on the season. Even after the miso is finished, it is still alive, so fermentation continues, and the flavor and color deepen, but the salt concentration remains the same. It is best to refrigerate or freeze until the flavor is just right to your liking. slow down fermentation. Miso does not solidify even when frozen, as it has a high water content and is soft.

Lunch at Kojiya-san♡ A shop where you can also try making miso. Each item was carefully made and each one was delicious. The miso soup also had a very gentle taste ♡ Later, when I looked into it, I was surprised to find that Haruma Miura had also come to make miso ♡