Hishio Koji is made from 100% domestically sourced ingredients.

You can easily make traditional Japanese fermented seasoning "Hishio Miso," which is said to be the origin of miso and soy sauce.

- Simply mix soy sauce and water and allow it to ferment.
- It takes approximately 2 weeks to complete.
- One package yields about 1.3 kg of Hishio Miso.
- It can be served with rice or vegetables, or used as a pickling base.

◆How to Use

〇Ingredients per batch:
- 1 bag of Hishio Koji (550g)
- 600 ml soy sauce
- 300 ml water
- 2 sheets of kelp (7×7 cm) (optional)

*Please tear the kelp into pieces if desired. Adding kelp enhances umami flavor.

〇Tools needed:
- Storage container (preferably 1.5L or larger)
*Recommended materials: glass, plastic, enameled, or ceramic
- Measuring cup
- Mixing stick

1. Disinfect the storage container and mixing stick
Disinfect the container with alcohol (shochu) or similar. If using a heat-resistant container, boiling water sterilization is also acceptable.

2. Put ingredients into the container
Transfer 1 bag of Hishio Koji (550g), 300 ml water, and 600 ml soy sauce into the sterilized storage container.

3. Mix thoroughly from the bottom
Use the mixing stick to stir well, ensuring the entire mixture is blended from the bottom.

4. Wipe the inside of the container
Clean the inside of the storage container with a paper towel or similar.
(If Hishio remains on the inside, mold may develop from there.)
Close the lid and you're done!

5. Fermentation process
Mix once daily for the first two weeks.
Since higher temperatures speed up fermentation and enhance sweetness, ferment at room temperature.
Optimal fermentation temperature is between 20°C and 35°C.
If making during winter, ferment in a heated room.

＜Meito Miso Honpo＞

The hometown of Meito Miso Honpo is Chōfu-cho, Setouchi City, Okayama Prefecture.

From the Kamakura to Muromachi periods, Bizen Nagafune was a major swordsmithing area known as Senken, renowned for producing famous swords, and it continues to carry that history today.

Blessed with a warm climate called "Hare no Kuni Okayama" and nurtured by the rich natural environment of Yoshii River, the region experiences few natural disasters. Historically and presently, rice and soybean cultivation thrive here.

In 1954, the founder leveraged his experience as a soy sauce craftsman to establish "Koji Kōgen."

Back then, local people commonly brewed their own miso and took pride in their homemade miso.

As the product lineup expanded to include amazake, Hishio, and miso, the second generation, who studied microbiology at university, took over and renamed the company "Meito Miso Honpo."

In the Heisei era, the third generation, who learned brewing in Tokyo, joined the company. They incorporate modern trends while adhering to traditional methods that do not cut corners.

With a deep passion for fermentation and family bonds, they strive daily to deliver authentic deliciousness.

■Product Name: Koji Hishio Miso, Hishio Koji, Meito Miso Honpo, Hishio, Hishio Koji, Domestic Soy Sauce, Handmade, Homemade

■Contents: 550g × 3 packs

■Ingredients: Barley, Whole soybeans (from Okayama)

■Nutritional Information (per 100g):
- Energy: 373 kcal
- Protein: 15.8 g
- Fat: 5.6 g
- Carbohydrates: 64.9 g
- Salt equivalent: 0 g

■Allergens: Soybeans

■Manufacturer/Distributor: Meito Miso Honpo Co., Ltd.

■Shelf life: 6 months from the date of manufacture at room temperature

■Storage: Room temperature

■Category: Food

■Country of manufacture: Japan

【Disclaimer】

- The listed shelf life is from the date of manufacture. Please inquire for actual expiration date.
- Since inventory is shared with our website, stock shortages, backorders, or cancellations may occur depending on timing.
- Due to product renewal, packaging or product contents may differ slightly from what is delivered.
- Mail delivery is via postal box. Cash on delivery is not available. Due to thickness restrictions (under 3 cm), packaging is simplified.
- We are not responsible for external damage to the packaging.

Product Number: meito-hisio3