{"title":"Shimaya Miso","description":"\u003cp\u003eAt Shimaya, most of the production steps are still carried out by hand. They steam the rice, then break it up by hand while adding tane-koji (starter mould).\u003c\/p\u003e\n\u003cp\u003eThe next day, they stir the koji three times at optimal intervals. By sensing seasonal changes and precisely synchronising their process, they create a koji with the best possible aroma and flavour.\u003c\/p\u003e\n\u003cp\u003eAlthough labour-intensive, this artisanal approach guarantees the depth and satisfaction of their miso. This vinegared white miso is a local speciality with a high koji content: \"Gozen Miso\". Gozen Miso is distinguished by its high koji content, with a ratio of 110 to 130% relative to the soybeans.\u003c\/p\u003e\n\u003cp\u003eAt Shimaya, this ratio is raised to 140–160%, which enhances the natural sweetness of the koji. After a fermentation period of six months to one year, the result is a less salty miso, rich in umami, with an exceptional aroma and flavour.\u003c\/p\u003e","products":[{"product_id":"miso-blanc-vinaigre-et-moutarde-karashimiso-300g","title":"Vinegared and mustardy white miso karashimiso 300g","description":"\u003cp\u003eMade from a silky, smooth, and delicately sweet white miso, this vinegared and mustard-seasoned karashimiso reveals a rare harmony between lingering sweetness, measured acidity, and subtle heat, without masking the finesse of the sumiso.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eIts aromatic richness rests on the artisanal koji work at Shimaya, still carried out by hand, ensuring finesse and depth. Derived from the traditional \"Gozen Miso\", particularly rich in koji (140 to 160%), and fermented for 6 to 12 months, it stands out for its low salinity, elegant texture, and intense umami — the hallmark of exceptional craftsmanship.\u003c\/p\u003e","brand":"SHIMAYA MISO","offers":[{"title":"Default Title","offer_id":54111402328397,"sku":"NISSHM2","price":7.96,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SHM2-s.webp?v=1782200300"},{"product_id":"miso-blanc-vinaigre-sumiso-300g","title":"White vinegared miso sumiso 300g","description":"\u003cp\u003eAs it is slowly hand-cooked, it retains its smooth texture and balances the acidity of the vinegar with the sweetness of the miso. Convenient and easy to use, it lends itself to a wide variety of dishes. The quality of the miso depends on the quality of the koji. This mild and sweet miso is also an ideal base for \"Okazu Miso\" (seasoned miso condiments), particularly miso with sea bream and sudachi, which are highly popular in the region.\u003c\/p\u003e\n\u003cp\u003eShimaya is committed not only to using domestic ingredients, but also to incorporating local products from Tokushima. Their \"Gozen Miso Awa Monogatari\", made entirely from rice, soybeans and salt from Tokushima, has been recognised by the Japan Food Industry Centre as an authentic regional food brand under the \"Homba no Honmono\" certification.\u003c\/p\u003e","brand":"SHIMAYA MISO","offers":[{"title":"Default Title","offer_id":54111402393933,"sku":"NISSHM1","price":7.96,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SHM1-s.webp?v=1782200300"},{"product_id":"suri-miso-blanc-premium-500-g","title":"Premium white suri miso - 500 g","description":"\u003cp\u003eWhy is white miso sweet?\u003cbr\u003eIts sweetness comes from its high koji content and low salt content. It contains more than twice as much koji as soybeans. Since the koji in white miso is made from rice, the more it contains, the more pronounced the rice’s sweetness becomes.\u003c\/p\u003e\n\u003cp\u003e(Although it varies by region, the amount of koji used in red miso is generally between half and 1.5 times the amount of soybeans.)\u003c\/p\u003e\n\u003cp\u003eWhite miso contains about half as much salt as red miso. Generally, white miso contains around 5% salt, while red miso contains between 10% and 13%.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eWhy is white miso white?\u003cbr\u003e① Because it matures for only a short time.　\u003cbr\u003e② Because the soybeans are boiled in water. \u003cbr\u003e③ Because it contains plenty of rice koji.\u003c\/p\u003e\n\u003cp\u003eMiso develops colour as it matures. Unlike red miso, which is fermented and aged for months, white miso matures through saccharification, becoming deliciously sweet in just two to three weeks. White miso will also develop a colour similar to red miso if left to mature longer. Red miso is made by steaming soybeans, which brings out their colour. White miso, by contrast, is made by boiling the beans in water. Boiling leaches out the pigments, giving it its white colour.\u003cbr\u003e\u003c\/p\u003e","brand":"SHIMAYA MISO","offers":[{"title":"Default Title","offer_id":54889126789453,"sku":"NISSHM3","price":8.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SHM3_7e5769ab-b029-4283-a6e7-e2a903e450da.webp?v=1790605170"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/1E0A0066.jpg?v=1788863518","url":"https:\/\/kureanskincare.com\/en\/collections\/shimaya-miso.oembed","provider":"Nishikidori","version":"1.0","type":"link"}