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Sendai-Miso-Shoyu Co., Ltd.
1-5-1 Furujiro, Wakabayashi-ku, Sendai City, Miyagi, Japan

Category: Rice miso
Raw Materials: soybeans, rice, salt, no additives

Taste: Pungent

Best-Before Date: 180 Days

How to Store: Basically, you should store it in the refrigerator after opening it. However, if you can't run out of them, you should not put them in the freezer (-20°C) because they won't freeze. And that's good, too.


When I came to Sendai, I found out for the first time that Sendai-Miso is famous. And I found a famous Sendai-Miso shop called "Sasaju" on the main street in Sendai. I was surprised again to see quite a few customers there.

Sendai-Miso is made from soybeans and rice, but it is a kind of rice miso made from rice malt. is a dry red miso. It is made by steaming and cooling the soybeans, mixing rice malt and salt, and maturing it for at least 10 months by natural brewing. I heard they're going to make it happen. Huh, it's quite a tough job!

In 2013, Sendai-Miso was certified by the Food Industry Center as a "genuine and authentic" product. It is the first of its kind in the world. The miso must be made from local ingredients and naturally fermented and aged for at least two summers. Once the seal is cleared, the product is sold with the seal.

This time I didn't buy something special, but rather something sold at the supermarket.

When I opened the package, I could smell the delicious aroma of miso. I picked it up with my chopsticks and licked it up, and it was so good! If I looked closely, I could see that some of the original shape of the beans were still intact~. I feel like eating a miso rice ball.

I've been casually drinking miso soup every day, so I didn't pay much attention to it, but... The color of this red miso is very appetizing, isn't it? And it is dry, so it has a strong flavor. It's my favorite miso, too.
©Japanese Famous Foods , Update:2020/06/08