[Daigen Miso Co., Ltd.] [Total of 2 million meals sold out! 】 Kansai-style white miso “Cho-Toku Zōni Miso” from “Daigen Miso”, which was founded 201 years ago, will be on sale again this year!
data/corp/150972/logo/pc-89c671e931764596c4d952924db9c71a-c3277ce794630996a9dc9a3a644ebbee.jpeg Daigen Miso Co., Ltd. Press release: November 12, 2024 [Total of 2 million meals sold out! 】 Kansai-style white miso “Cho-Toku Zōni Miso” from “Daigen Miso”, which was founded 201 years ago, will be on sale again this year! The definitive version of Kansai zoni “Super Special Zoni Miso” praised by repeat customers as a taste that you will never forget once you try it. Daigen Miso Co., Ltd. (Headquarters: Osaka City, Osaka Prefecture, Representative Director: Ikuko Muroi), a long-established miso shop in Osaka that celebrated its 200th anniversary last year, will be offering Kansai-style white miso zoni for spring greetings from November 25, 2024. We will soon start selling the indispensable “Super Special Elephant Miso”. Product delivery will be from November 25th to December 31st (* Ends as soon as supplies last). Pre-orders are currently being accepted at Daigen Miso’s official online shop. https://daigen-miso.co.jp/c/gr7
https://prcdn.freetls.fastly.net/release_image/150972/5/150972-5-58d013ae959aace0fc3863521930b257-2000×1414.jpg Kansai-style white miso zoni uses “super special zoni miso” The reason why [Super Special Elephant Miso] has been loved for many years “Super Special Zou Uni Miso” uses carefully selected domestic ingredients to bring out the natural sweetness and rich flavor that melts in your mouth. Super special elephant miso 《Raw materials》 Rice Koshihikari from Fukui Prefecture Soybeans: Ohtsuru soybeans from Kyoto Salt Ako salt from Hyogo Prefecture Alcohol/vitamin C Koji ratio: 30% (rice malt is 3 times the amount of dried soybeans) Salt content 4.9% Allergen raw material: soybean Image
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https://prcdn.freetls.fastly.net/release_image/150972/5/150972-5-2900ad2885cb73540768f3ecd4ce7636-1080×1080.jpg “Shiro miso”, which is called “white miso” in various regions, and “Kansai-style white miso” have completely different tastes. [The secret story behind the development of super special zōni miso] Daigen Miso was founded in the 6th year of Bunsei in the late Edo period. At that time, Osaka was known as the “nation’s kitchen” and played a role as a center of Japanese food culture, attracting fresh and rich ingredients from all over the country. Even today, it is known as the “City of Gourmet Food” and is highly known for its food. Even in Japan, where there are various zoni cultures depending on the region, there are not many miso ozoni. Among them, Osaka is a place where people have been eating sweet and thick white miso zoni, which is completely different from regular miso soup, for a long time. Welcome to New Year’s Day, the first dish to be eaten, was a special dish made only for New Year’s Day, using a generous amount of koji. However, I have heard that some people do not like sweetness. The reason for this sweetness is that the proportion of koji is low (20-220%), and the natural sweetness is not enough, so starch syrup or sweeteners are often added. This is especially true for Kansai-style white miso, which is characterized by its sweet taste, because if you use a lot of koji, the cost will skyrocket. However, if you use starch syrup or sweeteners, the sweetness will be too sharp and the taste may become too sweet. Therefore, Daigen Miso focuses on the natural sweetness of rice malt without using starch syrup or sweeteners. We have developed a “Super Special Zoni Miso” that uses a 30% koji ratio (3 times the amount of koji compared to dried soybeans) to bring out the sweetness of the koji, and is particular about the raw materials of soybeans, rice, and salt. As a result, you can now enjoy the Kansai region’s unique white miso zoni, which has the gentle natural sweetness of koji.
https://prcdn.freetls.fastly.net/release_image/150972/5/150972-5-a537cffd06249a26f5c33fc09ce4280c-2000×1414.jpg You can enjoy an even more refined and elegant scent with yuzu and bonito [What is Daigen Miso, a long-established miso shop that sells super special miso…] Daigen Miso, which celebrated its 200th anniversary last year, dates back to 1823 during the Edo period. It is said that the first generation Heisuke Takeshima began selling homemade miso while carrying a balance stick.
https://prcdn.freetls.fastly.net/release_image/150972/5/150972-5-3a32353ba960be97734c5d78bd6362f1-1020×711.jpg Before the war, it was a long-established miso brewery with a large miso and soy sauce warehouse Daigen Miso, which has been passed down through a hereditary system, has been named “Takeshima Genzo” from the second generation to the fifth generation, but in the Showa era, due to the Osaka Air Raid, all the breweries it owned at the time were lost. It will disappear. Kotaro Muroi, the husband of Miyoko, the eldest daughter of Genzo Takeshima, the fifth generation, became the Takeshima family, and after the war, the family was rebuilt from the depths of despair. With the rapid economic growth that followed the war, people’s eating habits changed dramatically. However, although the scale of Daigen Miso is different from before the war, it has always been rooted in its current location and continues to provide carefully selected miso. Even as times change from Showa to Heisei to Reiwa, miso remains a traditional food that symbolizes the identity of the Japanese people. At Daigen Miso, we value the unique taste that has been passed down since our founding, and continue to protect the unique taste of Daigen. With this in mind, we will continue to make miso with the utmost care in collaboration with breweries across the country. Currently, Ikuko Muroi, a direct grandchild of Kotaro Muroi, is pursuing the current state of miso shops, preserving the past and challenging the new. [Inheritance of zoni culture to the next generation and the thoughts of Daigen miso] White miso zoni became popular in the Kansai region from the mid to late Edo period. Around this time, the production of white miso became popular in Osaka and Kyoto, and the sweet white miso became easily available at home. Zoni originally had its roots as a ceremonial dish for the imperial court during the Heian period, but in the Edo period, regional
characteristics emerged, with white miso zoni becoming particularly established in the Kansai region. The reasons why white miso is used in Kansai include the idea that “white is sacred” and its sweetness, which is suitable for celebratory occasions. Kansai white miso has a high proportion of koji and brings out its natural sweetness, making it a flavor suitable for New Year’s zoni. This sweet and creamy white miso zoni intertwines with the round mochi, making it a flavor that even children will love. Daigen Miso would like to pass on this white miso zoni, which is unique to Kansai, to the next generation of children. The memories of eating zoni from your childhood will remain in your heart forever, and even after you leave your hometown, the nostalgic taste of zoni will come back to you during the New Year celebrations. Zoni, which differs depending on the region, is also a symbol of Japanese food culture. People from Kansai say, “Shiro miso zoni” is synonymous with New Year’s, and the reason why they miss this flavor is probably because the tradition of welcoming spring is connected to the familiar taste. Even if our eating habits and how we celebrate the New Year change with the times, we hope that the deliciousness of the white miso zoni that Daigen Miso delivers will continue to remain unchanged.
https://prcdn.freetls.fastly.net/release_image/150972/5/150972-5-fdf5b55c9d983ee80b2096d5ef065d58-3752×2622.jpg Kansai white miso zoni and osechi dishes Once again, all of our employees are excited to imagine the smiles on everyone’s faces, and at the same time, we are filled with gratitude for being able to deliver “Cho-Tokuzou Ni Miso” again this year. We hope that this “Super Special Elephant Miso” will add even more color to your New Year’s moments with your loved ones, and that it will be passed down to the next generation along with traditional Japanese culture. Daigen Miso will continue to deliver the “taste that only Daigen Miso can provide” and will continue to take on various challenges without being satisfied with the present. thank you very much. Daigen Miso Co., Ltd. All the staff ■Product overview Product name: “Super special elephant miso” https://daigen-miso.co.jp/c/gr7 Koji percentage: 30% Salinity: 4.9% Ingredients: Rice (Koshihikari from Fukui Prefecture), soybeans (Otsuru soybeans from Kyoto Prefecture), salt (Ako salt from Hyogo Prefecture) / Alcohol, Vitamin B2 Price: 500g cup 2,376 yen (tax included) 500g gusset bag 2,268 yen (tax included) 1kg gusset bag 4,428 yen (tax included) ■Store overview Company name: Daigen Miso Co., Ltd. Address: 2-5-6 Nihonbashi, Chuo-ku, Osaka, Osaka Prefecture Business hours: 9:00-17:00 Regular holidays: Sundays and holidays (open on 12/29) Until 15:00 on 12/31 at the end of the year From 9:00 on January 6th Official homepage: https://daigen-miso.com/ Official online shop: https://daigen-miso.co.jp/ Super special elephant miso page: https://daigen-miso.co.jp/c/gr7
