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Jerusalem Artichokes in Sake Miso

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Jerusalem Artichokes in Sake Miso

Made by a micro-producer in the heart of the Japanese mountains, this unique take on a superfood packs a real punch.

These locally-grown Kiku Potatoes (also known as Jerusalem Artichokes) are marinated in the finest quality ‘Dai Ginjyo’ Sake Kasu miso, which has less salt and a slightly sweeter taste. They are naturally dried under the sun and marinated in barrels of Japanese Cedar, creating an exceptionally interesting texture and one-of-a-kind flavour.

This moreish specialty is packed with vitamins and minerals, providing nutritious benefits as well as a wow-factor flavour that can’t be matched.

Things to know before you buy
Ingredients : Kiku Imo (jerusalem artichokes), sake miso (soy), cane sugar. Nutrition : Typical values as sold per 100g. Energy 1129kj/270kcal, Fat 11g, Carbohydrate 34g, Protein 7g, Salt 6g. Once opened consume within 7 days. Keep refrigerated. Product of Japan. Net Weight: 170g
Additional Details
Serving Suggestion:
Steamed rice, cheese board
Gifu region map

Prefecture: Gifu

Gifu is Japan's literal and figurative heart, with untouched traditional villages nestled in picturesque mountain ranges. Gifu Prefecture is steeped in history, and its significance shines through to this day. The pivotal battle that united the nation took place at  Sekigahara , and you can visit the battlefield today. Swordsmiths practice their craft in Seki, and traditional cormorant fishing is still alive along the Nagara River. The town of Takayama has gone mostly untouched by time, while the nearby villages of Shirakawa-go and  Gokayama  are one of the few places where thatched-roof houses remain in Japan. The dramatic mountains, pure rivers and snowy winters create a remarkably picturesque setting.

Hida beef is a famous specialty—which can be pricey, but is well worth it. Known for its tenderness, it is best served as a steak, but is also found grilled on skewers or added to hotpots. Head to a shabu- shabu restaurant for some good options.

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