Hishio Koji is made from 100% domestically sourced ingredients.

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

- Simply mix soy sauce and water and allow fermentation.
- Ready in approximately 2 weeks.
- One package yields about 1.3 kg of Hishio Miso.
- Besides serving with rice or vegetables, it can also be 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 container.

3. Mix thoroughly from the bottom
Use the mixing stick to stir well, ensuring everything is mixed from the bottom.

4. Wipe the inside of the container
Clean the inside of the container with a paper towel or similar.
(If Hishio remains inside, mold may develop from there.)
Close the lid to complete.

5. Fermentation
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＞

Located in Nagafune Town, Setouchi City, Okayama Prefecture, the hometown of Meito Miso Honpo.

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

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

In 1954, the founder leveraged experience as a soy sauce technician to establish "Koji Kogen."

Back then, local people brewed their own miso, and self-made miso was commonplace.

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

In the Heisei era, the third generation, who learned brewing in Tokyo, joined the company. They maintain traditional methods without cutting corners, while incorporating modern times.

With a family bond captivated by the depth of fermentation, 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: 5 packs of 550g each

■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 origin: Japan

【Disclaimer】

- The listed shelf life is counted from the manufacturing date. Please contact us for actual expiration details.
- Since inventory is shared with our website, stock may be out of stock, back-ordered, or canceled depending on timing.
- Due to product renewal, packaging or contents may differ slightly from the delivered product.
- Mail delivery is via post; cash on delivery is not available. Due to thickness restrictions (under 3 cm), packaging is simplified.
- We are not responsible for damages to the outer packaging.

Product Number: meito-hisio5