Packaged in a 40x52x18(cm) corrugated cardboard box.
Kobe port, Yokohama port
Shipped within 2 weeks after payment is confirmed.
Natto miso (Ginger kelp mash ) Japan-Made Healthy 250 g x 60 packs
Place of Origin
How to use
Can be used in cream cheese and cucumbers
Made with Japan grown ingredients only
"Natto miso" is a local specialty of Shimabara, Nagano—a traditional variety of moromi miso passed down through the ages. Sticky like konbu seaweed or malt syrup, it is called "natto miso" because its stringy texture resembles that of natto. The bacteria used to ferment natto are not used in the production process, so "natto miso" is actually not natto at all. The flavor also differs from that of natto; sweet and salty, it pairs well with rice or vegetables. We have exported this product to the EU, North America, and Vietnam.
Easy recipes using moromi.
Moromi can be easily incorporated into a wide range of dishes, and there are plenty of delicious recipes that call for it.
Moromi is made from koji (a kind of mold grown on rice or other grains, used extensively in Japanese cuisine), yeast, and water. When mixed together and allowed to forment, these ingredients form a mixture with a porridge-like consistency, which can be used to make sake. If this moromi is put into bags, the liquid sake and the solid lees separate. When this mixture is fermented and the liquid and solids mixed together, it is known as "moromi", is a by-product of alcohol fermentation. Moromi is an excellent accompaniment to sake. A popular way to enjoy moromi is as a dip for cucumbers.
Cream cheese and cucumbers dressed in moromi are another tasty treat.
The appeal of moromi
While miso is most commonly used as an ingredient for cooking, moromi is a little different. Moromi is a special kind of miso made from wheat, barley, and rhye fermented with koji, and brine. Unlike regular miso, it can be enjoyed as a topping for rice.
While you might find regular miso to be a little lacking as a topping for rice, moromi miso is excellent with rice. This winning combination is a common sight on Japanese dinner tables.
Used to make Marukura amazake, this product makes up about half of our sales.
This moromi has all the nutrition of amazake.
Even those who don't like amazake will love this mild moromi. Enjoy with cucumber or freshly cooked rice. No added sugar or preservatives are used in the production process. Enjoy the natural sweetness of moromi.
Our company was founded as a rice dealer during the Meiji era (1868 - 1912). After World War II, Japan entered a period of rapid economic growth, which resulted in an increase in the number of large rice dealers in the prefecture, and many smaller rice dealers went out of business. It was around this time that my father and predecessor decided to start adding value to rice before selling it. In addition to making the shift from a rice dealer to a malted rice dealer, the company name was changed to Marukura Foods by placing a circle (maru) around the "kura" from Kurashiki. As Marukura Foods, we have continued to produce high-quality fermented food products for over 40 years.