{"id":4306,"date":"2025-03-12T17:42:49","date_gmt":"2025-03-12T08:42:49","guid":{"rendered":"http:\/\/www.oohara-no-sato.co.jp\/news\/?p=4306"},"modified":"2025-03-12T17:42:50","modified_gmt":"2025-03-12T08:42:50","slug":"%e5%bd%93%e5%ae%bf%e3%81%ae%e5%91%b3%e5%99%8c-2","status":"publish","type":"post","link":"http:\/\/www.oohara-no-sato.co.jp\/news\/%e6%9c%aa%e5%88%86%e9%a1%9e\/%e5%bd%93%e5%ae%bf%e3%81%ae%e5%91%b3%e5%99%8c-2.html","title":{"rendered":"\u5f53\u5bbf\u306e\u5473\u564c"},"content":{"rendered":"\n
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About Miso currently used in my hotel. Miso currently used by Miso-nabe of my hotel is Miso of the old maturing method seldom used now. It is only my hotel in Ohara that Miso ripened by this method is eaten. Koji currently used for maturing of my Miso is made using the mold starter of the mold starter store who does business 300 years or more before. This Koji is made in the maturing room currently used from the ancient times which had temperature and humidity managed. Since it is an aspergillus of high quality, a fungal thread is very fine and its power of a bacillus is very strong. (Please see the homepage of Misoan of a sister store for details. Japanese only. http:\/\/www.misoan.jp\/<\/a>) A soybean is also a very important material. Therefore, I improve the kind of the soybean every year. (The kind of a soybean does not have change the past several years.) I boil this soybean and Ohara’s delicious water by a big iron pot. Since it is mixing manually so that it may not burn, I cannot make a lot of Miso. That mixes a soybean, salt, and koji is a craftsman who has continued making Miso for dozens of years. They have skillful work. Since it is an exercise of the whole body that mixes a soybean with Koji and salt, it is remarkable hard work, but unless it does this distance eagerly, it does not ripe for delicious Miso. I am making Miso ripened with various salt. Those Miso is blended specially and it uses for Miso-nabe. This “Miso-Nabe” is a dish of origin of my hotel. I protect the traditional taste, improve it every day, and am also making the new taste. Please come to eat various Miso-nabe! Miso which is a traditional method of structure and was prepared ripes for about one year by the Miso warehouse which it is continuing using from ancient times. I am continuing using this Miso warehouse in 100 or more. The bacillus which helps to ripen Miso lives in the pillar of the tree of this warehouse. Even if the pillar of the tree currently used by the Miso warehouse becomes old, it is not thrown away. It is because it reuses to repair of a Miso warehouse, etc. I am making not only traditional Miso but the goods of new Miso. It is the sweets using White Miso, such as “White Miso Ice”, and is the hot product in which a magazine and television are also introduced. Please come to eat the new bean paste goods here!<\/p>\n","protected":false},"excerpt":{"rendered":"

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