Okinawa Tourism Information:SpecialFeature!Let’sFindOutAbout“UmanuSugurimun(verydeliciousfood)”withOkinawanIngredients!#1“OkinawaYakuzen(medicinalcooking)ChuraMiso”ProducedbySakiyamaShuzoSho

Special Feature! Let’s Find Out About “Umanu Sugurimun (very delicious food)” with Okinawan Ingredients! #1 “Okinawa Yakuzen (medicinal cooking) Chura Miso” Produced by Sakiyama Shuzo Sho

post : 2018.03.19 18:00



Okinawa is the treasury of ingredients. They were surrounded by the blue ocean, grew under the sun, and received gift from the land. More “delicious food” has been newly produced even today. For those people who love Okinawa & Okinawan food, we are going to start a new series constructed with 5 articles called “Umanu Sugurimun (very delicious food).” This time, we are going to tell a story about “Okinawa Yakuzen Chura Miso” produced by Sakiyama Shuzo Sho.

An area in Kin Town is surrounded by mountains, and a stream runs nearby. This is a rare rice-growing area in Okinawa, and we can see beautiful country view here. Rice grows by getting nutrition from groundwater of Bitoku River, and a traditional distillery “Sakiyama Shuzo Sho” sites in this area. The distillery has been producing Awamori since its founding in 1905. Currently, wife of the 4th president of distillery named Junko Sakiyama produces a fermented product called “Okinawa Yakuzen Chura Miso.” We are going to interview her this time and ask her about miso that she produces.



Junko’s family made miso by themselves, so she felt familiar with the taste of homemade miso. Furthermore, she loves miso very much. After she married into the distillery family, she realized that rice malt is used as an ingredient of both sake and miso. So, it was natural for her that she started making miso.  



There is a saying in Okinawa which says "Nnsu yaanu nuushi." It means that miso is the boss of house. Junko was making miso for her family first. Later, affter meeting a dietary educator Michiko Chinen who thought-up “Okinawa Yakuzen Hana Miso,” Junko started to have her sense of inquiry toward miso. Michiko makes the miso by fermenting it for about 8 days. After many years of research, she acquired a patent on the recipe of her miso. Junko realized the positive effect of miso, and she asked Michiko how to make yakuzen miso. After making use of her knowledge of producing Awamori, Junko finally made “Okinawa Yakuzen Chura Miso.”


(Junko Sakiyama talks about how she found out about yakuzen miso)

Junko gets ingredients of miso by herself. Ingredients include brown rice, adlay, black sesame, yellow soybean, and black soybean. Rice malt is produced by taking more time. Also, she uses Okinawan salt. After 2 years of fermentation process, the whole process of making miso which contains less than 7% of salt will be finished. By fermenting for many years, it helps to bring up good flavor of each ingredient. Also, it helps to maintain body condition from inside human's body. Because of black soybean, black sesame, and long-term maturation, its color is surprisingly dark. However, it has unique acid flavor and rich flavor by adding yeast.  


(Bowl: Tougei Komagata / Chopsticks stand: Tou factory 509 / Place mat: Karansha)

Junko’s recommended miso dish is “Kachuuyuu,” the most popular miso dish in Okinawa. It is a simple dish made with shaved dried bonito, miso, and hot water. It is a familiar dish among many Okinawan people since the old days. It is effective to have Kachuuyuu with her miso when you have cold and no appetite or hangover. When you have this dish, you can take nutrient ingredients include isoflavone, anthocyanin, mineral, fiber, and vitamin all at once. 

Besides that, it is good for inside rice balls or dips cucumber in it and eats as it is. It is also good to put it on steamed daikon. Junko also recommended another dish called “Tamago Miso.” It is her original recipe. First, add miso to beaten egg, heat a frying pan a little bit, and cook it as half boiled. We would like to try cooking it at home. She introduces miso dishes that go well with Awamori of Sakiyama Shuzo Sho. She does it to make customers enjoy drinking Awamori.




(Each Okinawa Yakuzen Chura Miso has different characteristic) 

Moreover, there are 5 kinds of miso that are based on Okinawa Yakuzen Chura Miso; “Meat Miso,” “Shikuwasa Miso,” “Bagna Cauda,” “Green Onion Miso,” and “Okinawan Shallot Miso.” You can put “Meat Miso” on top of steamed rice or put in inside rice ball to eat. “Shikuwasa Miso” is good as a sauce of grilled chicken, and you can make an original sauce for steamed vegetables and vegetable sticks by mixing “Bagna Cauda,” oil, and garlic. 



A flavor of Mapo tofu gets richer when you add “Green Onion Miso.” Most of all, we like “Okinawan Shallot Miso” the best because the combination of shallot and miso was perfect for sake. While eating it and drinking Awamori at the same time… you can imagine how it is like, correct? 

“Okinawa Yakuza Chura Miso” is made with rice malt of Awamori. Additionally, Awamori is the sake that has been produced in Okinawa, a.k.a. “Longevity Island.” Miso that Junko produces helps to maintain body condition from inside human’s body, and it could be the medicine of life. Of course, you can use it as regular miso. This is a good product to use if you wish for you and your family’s health.


Sakiyama Shuzo Sho
Address: 751 Igei, Kin Town
Business Hours: 9:00-17:00
Tel: 098-986-2417
Closed: New Year’s Holidays
URL: http://sakiyamashuzo.jp

*Reservation is recommended via telephone or website for a tour of distillery.


Okinawa CLIP photo writer monobox (Tetsumasa & Kozue Kono)

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