Three Years Fermented "Kodawari Miso" - Hoshiroku Miso
Japanese word "Kodawari" has literal meaning as "obsession; fixation; hangup; determination; fastidiousness; pickiness about (trait, style, etc.)" or "commitment".
Kodawari per se is hard to translate into English, as it is a word that embodies attention to detail, commitment, insistence, excellence, and persistence.
In The Little Book of Ikigai: The secret Japanese way to live a happy and long life, Ken Mogi said:
"Kodawari is a concept difficult to translate. In English it is often rendered as 'commitment' of 'insistence'. However, those words, like many concepts nurtured in a particular cultural context, do not adequately capture the true meaning of the word. Kodawari is a personal standard, to which the individual adheres in a steadfast manner. It is often, though not always, used in reference to a level of quality or professionalism to which the individual holds. [...] Kodawari is personal in nature, and it is a manifestation of a pride in what one does. [It] is an approach whereby you take extraordinary care of very small details."
Kodawari is the uncompromising and relentless pursuit of perfection.
Kodawari is being the best you can be and doing the best you can do. It’s demanding a standard of excellence of yourself and others, and being committed to it passionately.
This miso from Hoshiroku Miso Storehouse is a miso that is made with those concept and philosophy of "Kodawari", which make this miso special and very delicious.
Hoshiroku's Three Years Fermented "Kodawari Miso" is made by fermenting all the ingredients in the wooden barrels for three full-years using traditional production methods and Japan's domestic organic raw materials.
We inherited the wooden barrels from the Edo period, and delicious culture yeast and microbe are still living there.
After a long fermentation period in the barrels, the activity of the natural culture yeast and lactic acid bacteria of miso are strengthened, thus a rich and deep flavor of miso is produced.
Compared to ordinary miso, it has a stronger brown color and a deep aroma.
The miso soup made by melting this miso in the well-made dashi will give a fresh new spirit into a tired body.
We also stick thoroughly to the finest ingredients to make this miso.
The ingredients are only:
- ・ Japan's domestic organic soybean
- ・ JAS certified organic rice
- ・ Mountain spring water
- ・ Izu City Oshima Island's natural sea salt "Umi no Sei"
No additives such as anti-browning agents or alcohol are used.
Of course, no preservatives or chemicals are used. So there is a possibility that the bag may swell because fermentation process is continuing even in the bag.
This is proof that the culture yeast is alive and functioning.
Please enjoy miso filled with the ultimate commitment and skill of miso craftsman.