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- Mabuni Fire and Bell Festival Praying for Peace for the New Year
The Miso of The Ryukyu Aristocracy
post : 2014.11.15 16:00
In Shuri, Naha there is Tamanaha Misoshoyu. Its exterior has the good old feeling of Okinawa, giving it a comfortable atmosphere.
Tamanaha Misoshoyu has a long history of 150 years. Since the reign of Taio Sho over the Ryukyu Kingdom this warehouse has been making miso.
The good quality of the water has been know since the era of Ryukyu Kingdom so it was a place that was filled with sake, soy sauce and miso makers.
Inside the factory, it has a weird feeling like time has stopped and you have traveled back in time.
They have been using the kojibako (a box for growing koji (a type of mold)) since the end of World War 2 which contains kinko (yellow) koji (called chin koji in Okinawa). Yellow koji, is the fluffy rice malt that has become a little bit yellow during the growth of yeast. The koji can change based on the temperature and humidity, so on the day it is being fermented, they take turns watching the koji all night. No matter the labor, they are keeping true to the manufacturing methods they have had since its founding. Yuki Tamanaha took the yellow koji in his hand and said “We made some good yellow koji this time!” The employees are smiling endlessly too because “they are my cute and precious kids” and talks to them about miso. Talking to the 4th generation owner you get the impression that the love and labor put into the koji is immeasurable.
The koji, with all its love, is put together with finely selected soy beans, Japanese grown rice, and sea salt from Okinawa to make miso that is aged for three months in cedar casks. No there no artificial processing and they continue to up hold the natural process.
It has a deep scent and umami are strong are the charm of the complete miso by Tamanaha Misoshoyu.
I had miso that was just made at the factory. It was very good but when compare to the aged miso, the mellowness of the aged miso was richer making it more delicious! It looks the longer it is aged the more delicious and charming it becomes. That might be the true pleasure of fermented foods, including miso.
Tamanaha Misoshoyu is a warehouse that has inherited a lot of history.
Tamanaha Misoshoyu is made with love. Please make as some warm dish like miso soup.
1-41 Shuri Onakacho, Naha-shi, Okinawa
Operating Hours: 9:00am-5:30pm
Closed: Saturday, Sunday, Holidays
Okinawa Clip Photowriter Reina Chinen (0173)