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 to ferment.
- 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)
- 600ml soy sauce
- 300ml water
- 2 sheets of kelp (7×7cm) (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), 300cc water, and 600cc 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 it's ready!

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＞

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

From the Kamakura to Muromachi periods, Bizen Nagafune was a major swordsmithing area known as Senken, producing famous swords that continue to be renowned today.

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

In 1954 (Showa 29), the founder, with experience as a soy sauce technician, established "Koji Kōgen."

Local residents traditionally brewed their own miso, proud of 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 techniques while adhering to traditional methods that require time and effort.

With a family bonded by a fascination with 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: 6 packs of 550g each

■Ingredients: Barley, Whole soybeans (from Okayama)

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

■Allergens: Soybeans

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

■Shelf life: 6 months from manufacturing date at room temperature

■Storage: Room temperature

■Category: Food

■Country of origin: Japan

【Disclaimer】

- The listed expiration date is based on the manufacturing date. Please inquire for actual expiration details.
- Since inventory is shared with our website, stock shortages, backorders, or cancellations may occur 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 3cm), packaging is simplified.
- We are not responsible for external damage to the packaging.

Product Number: meito-hisio6