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Kome Koji Miso

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Kome Koji Miso
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Miura Jozo is located in Awa City in Tokushima. Their aim is to bring joy in to the home through the time and care that they put in their produce.

 The family have been making miso since 1949. Today, they use a small workshop on site and one further East to produce their artisanal Koji.

 Their koji is mixed with soy beans, salt and water to produce an intensely flavoured paste. Following their ethos, they do not add any preservatives to stay true to the ingredients. It is then matured for one year before it is packaged and ready to eat.

 Its beautiful, traditional packaging makes Kome Koji an ideal present for an adventurous foodie.

Additional Details
Serving Suggestion:
Cooking, soups
Tokushima region map

Prefecture: Tokushima

Many descend on Tokushima City every August for the large-scale Awa Odori dance festival, but the prefecture offers outdoor fun in every season.

Tokushima is most famous for the Awa Odori Festival, which brings hordes of tourists during the Obon holiday period in August. But the prefecture, located on the eastern corner of Shikoku, offers beautiful nature and outdoor thrills all year round. Try out white-water rafting in spring or surfing in summer. Enjoy locally brewed sake in the town of Awa Ikeda during cooler months, or trek part of the Shikoku Pilgrimage Route. Off the coast lie the Naruto whirlpools, best viewed from sightseeing cruises.

As buckwheat is the local crop rather than rice, soba is always sure bet. Sobagome zosui is a thick porridge/gratin-style dish made by boiling the soba seeds and won’t be found anywhere else in Japan.