Our Uah-Lik Miso is very simple and very slow. The organic rice from Luoshan, Hualien, domestic non-GMO soybeans, seal salt from Zhou Nan Salt Field in Chiayi, and Japanese rice koji are put into wooden barrels handmade by Sanxia’s masters and slowly fermented for six to twelve months before opening.
When cultivating koji, it must be treated like a child. Let it cool when it’s too hot, and keep it warm when it’s too cold. This cannot be done by using only thermometer and hygrometer. It must be taken care of with experience for a long period of time, so it is difficult for modern people to make on their own. We made miso into a dip and integrated it with the ingredients. No additives. Only the passion for the land of Taiwan is to be shared through cuisines with everyone who comes to KOUJI.