a Food Experience Kit to enjoy
from the ‘Preparation’
otemae
Buy from Here
Homemade-miso kit Beginner
(plastic container included)
Homemade-miso kit Intermediate
(plastic container included)
Homemade-miso kit Beginner
(plastic container not included)
Homemade-miso kit Intermediate
(plastic container not included)
Craftsmen’s preparation tools
Made to order
Homemade-miso kit Beginner
(plastic container included)
Homemade-miso kit Intermediate
(plastic container included)
Homemade-miso kit Beginner
(plastic container not included)
Homemade-miso kit Intermediate
(plastic container not included)
Craftsmen’s preparation tools
Made to order

About

“Otemae” is a food experience project that can be enjoyed from the ‘Preparation’.  From first time users to children, for anyone that wants to try, it offers kits and tools that include everything needed.  Supervised by professionals according to the theme, simple but classic. Please enjoy an in-depth food experience with otemae that even considered food safety in terms of the ingredients as well as making process.

Products

Beginner course

‘Base of miso’ already mixed and composed by professionals, from making the koji to adding salt and water.  Choose from rice miso or soybean miso (red miso) that can be made simply following the instructions included.

Intermediate course

Put your time and effort to enjoy the process of mashing boiled soybeans, and adding rice koji, salt, and water with your own hands.  Instructions included.

Craftsmen’s craft wooden container (size 2kg)

Made of Japanese cedar made exclusively by craftsmen. Favorable microorganism settles in the container by using repeatedly which provides profound tastes and unique flavor to miso.  *made upon receiving an order

Craftsmen’s craft stone weight (1kg)

Natural stones selected by masons that processed and polished, which are exclusive for miso aging that might be the first in the world.  *made upon receiving an order

Miso Made to Order

Made exclusively to suit the customer’s needs, ‘Noda Miso’ supervises otemae’s homemade-miso kit will create the only miso just for you that made by wood barrels and natural fermentation.  *made upon receiving an order

Collaborators

Noda Miso (Masuzuka Miso)
Applying the traditional home-made miso
to modern time.
4th-generation of Noda Miso, Yoshinari Noda
Mr. Yoshinari Noda is the 4th-generation of Noda Miso Co. that has over 90 years of history in Aichi.  He is one of the producers yet is actively involved in activities to expand the profoundness of miso, which has led him to introduce otemae. This exclusive homemade-miso kit offers a very fun food experience with tasty and safe ingredients.

Collaboration

Noda Miso (Masuzuka Miso)
6 Minamiyama, Masuzuka Nishi-machi, Toyota, Aichi
http://www.masuzuka.co.jp
Tarutou Youki Kougyousho
50 years with wooden barrels,
a wish for continuation in miso making
Barrel Craftsmen Hisada(Tarutou Youki Kougyousho)
Barrel craftsmen Mr. Hisada said that “Wooden buckets could be used over 50 years”.  When miso is aged in wooden buckets, effective microorganism settles in which contributes rich aroma and flavor. No doubt that the container is a great contributor to enjoy an in-depth miso experience.

Collaboration

Tarutou Youki Kougyousho
2-202 Ooneyama, Midori-ku, Nagoya city, Aichi
MAIL : tarutou@xug.biglobe.ne.jp TEL : 052-621-2029
Inuzuka Sekizai Honten
Hidden under a Simple Stone is
a Trace of an Experienced Craftsmen
Stonemason Isamu Chiba(Inuzuka Sekizai Honten)
With 45 years of experience in stone capital Okazaki is Mr. Isamu Chiba, a stonemason at heart.  ‘Craftsmen’s craft stone weight’ has a simple design yet was created with an experienced craftsmen’s skill and knowledge. Created just at the right size and weight for the otemae’s kit, and it could be the world’s only natural stone weight customizing for miso.

Collaboration

Inuzuka Sekizai Honten
6-13, Akamatsu, Inukumacho, Okazaki city, Aichi
Stoneland Inuzuka(Exhibition hall)
19-1, Ooiwa, Inukumacho, Okazaki city, Aichi
inuzuka-stone.com

How to otemae

Beginner course
Intermediate course

Contents of the Kit

The base of miso, plastic container to prepare, leaflet
*amount of miso and need for the plastic container could be chosen
  • About 10 minutesPrepare in container
  • About 10 minutesFinish
  • for 6 months to 1 yearMature
  • Complete

Contents of the Kit

Boiled soybeans, salt, rice koji, miso paste (to start fermentation), plastic container, leaflet, and bag
*amount of ingredients and need for plastic container could be chosen
  • About 20 minutesMash soybeans
  • About 10 minutesMake the mixture of koji and salt
  • About 20 minutesMix
  • About 10 minutesPrepare in container
  • About 10 minutesFinish
  • for 6 monthsMature
  • Complete

User's voice

FAQ

Can the homemade-miso kit be reused?
The contents are for one time only, but the container can be reused.
In case needed the ingredients only, we offer products without containers.
Can it be done by children?
Of course. It is preferable if done together with an adult following the instructions and or watching the video.
Could it be done in an apartment?
Yes, no problems.  Professionals from miso makers also prepare miso in their apartments for personal use.
Is it necessary to check every day?
Checking once or twice in a month is enough. 
The good thing about homemade-miso is that it doesn’t require much attention after made.
When is the best season to make?
It could be made throughout the year.
Depending on the season the color and flavor can be different, which is the fun part of making homemade-miso.
What is the expiration date of miso?
If divided into small amounts and stored in the fridge or freezer, it lasts for over 6 months.  Yet since it is unpasteurized miso, it could change in color or mold can build. Scrape off the mold, then the rest of the part is still good to use.
Miso type and difference
Kome miso(rice-malted, white-bright yellow colored miso) Characterized by the aroma of rice and a slight sweetness. Around 4-6months of aging time which is relatively short, and most commonly consumed miso.

Mame miso(Soybean-malted, Aka miso) It has dark color with strong in umami flavor and deep richness. The aging period is for about one year, and is suitable for stewed dishes.
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