The Japanese miso culture has been passed down from generation to generation by artisans who have kept the "flavors of home" alive and incorporated them into the city's culture. The previous generation of artisans overcame many crises, including wars and material shortages, with ingenuity and perseverance. To express that era and pass it down to the present, we has created a rock-like miso that embodies the image of the earth's strata.
In Japan, miso paste is made and used in different regions, and each area has its own unique characteristics like terroir, based on differences in raw ingredients, production methods, and recipes. Mugi miso, or barley miso, is a type of miso that is made by fermenting soybeans and barley in salt with the koji fungus. It has a distinct flavor and aroma that is different from other types of miso
The theatrical act of chefs shaving truffles or cheese at the table adds value to the dish, becoming a show in itself. In this moment, Rock miso would be the trigger that the chef has the opportunity to present the story and value proposition that they can be proud of to their customers.
We aspire to propagate the value of our food culture through the wonderful chefs who appreciate the value of our story more than anyone else.