Onozaki Family brown rice miso is a "Country-Style" miso made from the finest organic whole soybeans, cultured organic brown rice, pure water and sea salt, aged in huge cedar kegs at natural temperatures for just under two years. This superb, unpasteurized rmso adds rich flavor and concentrated goodness to sauces, spreads, baked dishes, soups and stews, light enough for daily use. Made entirely by hand and simply irresistible. A light, slightly sweet miso, great for people new to miso. Unpasteurized Aged 24 Months.
Ingredients: organic whole soybeans, organic brown rice koji (cultured brown rice), water, and sea salt.
It took a small train and a long car ride through the countryside of Japan before we arrived at the magnificent, centuries-old thatched roof home of the Onozaki Family. Of all of the Japanese family producers I've seen, this small miso maker continues to impress upon me how it is possible to still the traditional methods of Japanese hand-crafted food alive, if one still has the spirit. The Onozaki's are the epitome of a family still very much living the "old-style" traditional life of Japan.
Retreating from battle with a rival Samurai group over 500 years ago, the Onozaki clan headed north in search of a protected mountain area with an abundance of fresh spring water and fertile soil. Finding refuge in the outskirts of the tiny village of Yaita, they laid down their swords and
turned to growing and making various staple foods. Over time, the Onozakis found the climate and pure mountain water ideal for making delicious, hearty misos. Today, the Onozaki family is deeply committed to traditional methods of making miso, as well as to organic agriculture.
, Organic
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