About
Ishii Miso Co,Ltd was founded in 1868 (the end of the Edo era) and is still producing miso by a unique traditional natural method. Miso, soybean paste, is an essential ingredient in Japanese cuisine. We have miso soup every day and sometimes use it for other dishes. Miso is fermented food so it is very healthy. Nagano Prefecture where Matsumoto is included is the top producer of miso (46%) in Japan. Miso used to be made in homes. But now, many Japanese don't know or find out how to make miso. We use wooden barrels to ferment miso, which is also unique. Normally the barrels are plastic or metal, but wooden barrels enable air to permeate so they are good for fermentation. Many foreigners visit this brewery even though it does not appear in guide books and there is no English website.
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