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 Nesashi Miso is made by mixing only soy beans and salt. This simple combination produces and incredible, complexly flavoured paste. Tasting similar to a mature cheese, it is an exceptionally interesting product. It is then left to mature for 3 years, allowing these flavours to deepen and develop.
Studies suggest that miso like our Nesashi Miso contain cancer preventing properties and can also protect against the effects of radiation.
Its beautiful, traditional packaging makes Nesashi Miso an ideal present for an adventurous foodie.