otemae

The only in the world,
your very own homemade-miso

Otemae’s very first step is the homemade-miso kit. Long ago, homemade-miso was prepared from scratch in each household. Miso, a fermented food, has a difference in the final product depending on the person who made along with the environment as well as the time dedicated to maturation. People used to brag about their own homemade miso, which resulted in the word ‘temae-miso’ to carry a meaning of ‘self-praise’. Miso that made by your own hands is exceptional, and improvements can be seen with practice. The only in the world, your very own homemade-miso.

Simple but Classic
Plenty of Support

For first time users to users with small children, the kit can be chosen from various courses to suit everyone’s needs. Additionally, otemae’s homemade-miso kit has been created in collaboration with ‘Noda Miso’ - A miso-house that has over 90 years of history based in Aichi-prefecture. Full support offered online from miso professionals.

Enjoy the exceptional ingredients and
Craftsmen’s preparation tools

Soybeans and koji made with great efforts are the ingredients that have been specifically picked by the professionals from the miso warehouse. No artificial ingredients added. In order to enjoy even more, we’ve also created otemae’s original craft wooden container and an exclusive stone weight. Made by craftsmen only upon receiving an order.

ご購入はこちらから

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

It's an intermediate course that you crush and mix either boiled soybean or miso balls (soybean koji) with your own hands, and enjoy the process of mixing the ingredients and filling them into the container. (leaflet included)

preparation tools

otemaeオリジナルの「職人のクラフト木桶」と「職人のクラフト重石」は完全受注生産。
シンプルなデザインの常滑焼、手軽に始められるプラ容器もご用意しました。

Craftsmen’s craft wooden container
(size 2kg)

Craftsmen’s craft wooden container
(size 4kg)

Craftsmen’s craft wooden container
(size 8kg)

Craftsmen’s craft stone weight 1kg

Craftsmen’s craft stone weight 2kg

Tokonameyaki Kame White 3.8L

仕込み用プラスティック容器 (2㎏サイズ)

仕込み用プラスティック容器 (4㎏サイズ)

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

Made to 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.

See the interview

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.

See the interview

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.

See the interview

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

Rice koji Miso ... Boiled soybean, salt, rice koji, container, leaflet, plastic bag
Soybean koji Miso ... miso balls(soybean koji), salt, container, leaflet, plastic bag

*amount of ingredients and need for plastic container could be chosen

About 20 minutesAbout 20 minutes ( about 10 minutes for soybean koji )
Crush soybean or soybean koji
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

I enjoyed the miso making with my kid.

（ M.K / Kome Miso Intermediate ）

I chose the beginner as it was the first time. It was easily done by just placing the ingredients in to the container.

（ D.S / Kome miso Beginner ）

I sent my ‘otemae miso’ to my parents who love to cook, and they loved it

（ I.I / Kome Miso Intermediate ）

I tasted for the first time after 1 year-waiting. I was really impressed as it was so delicious.

（ A.N / Mame miso Beginner ）

It is so tasty and totally different from the one selling in a supermarket, and now I am so into hand-made miso. I have made 2 different types of miso, and can’t wait to see the result.

（ Y.U / Kome Miso Intermediate ）

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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Thank you for your support

About

Products

Beginner course

Intermediate course

preparation tools

Miso Made to Order

Collaborators

Collaboration

Collaboration

Collaboration

How to otemae

User's voice

FAQ