We will introduce how "Sendai miso",
which is made carefully aged, is produced.
Wash rice and soybeans, soak them in water,
and steam them.
Use the cooled rice to make rice koji.
The cooled steamed soybeans are mixed with
rice koji and salt to create the starter miso.
Adding and salt at this stage creates an environment that
inhibits harmful bacteria and allows only
the fermentation bacteria to thrive, preventing spoilage.
After that, the mixture is fermented and matured
for 4 months or more to create
the rich and robust flavor of "Sendai miso".
