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Komego - Miso that 778-year-old Zen Temple selected
Miso is a typical seasoning that has been loved in Japan for centuries. In this issue, we will introduce "Komego" miso, which continues to preserve its 778-year-old taste and production method.
The origin of miso making
*A Japanese era name is a title used for numbering years in the Japanese calendar system.
The main Temple of a Buddhist sect of the Sōtō, "Eihei-ji"
Harmony of three ingredients, 'salt', 'soy bean' and 'malted rice'
Yeast Bacteria lives in Komego
Variety of Miso
There are two types of miso: "Grain" and "Ground”. Each has different textures and uses.