HEDEKAWA Fermentation Workshop uses carefully selected domestic non-GMO soybeans cultivated under contract, a quality strain from a Japanese miso store over 300 years old, and HIDEKAWAS’s exclusive koji cultivated in the organic rice from Loushan, Hualien, to make naturally fermented foods, such as miso, Shio Koji, mirin, amazake, sake and distillers’ grains, by using ancient fermentation method. From rice washing, rice cooking and fermentation to barrel filling, each step of the process is done with the persistence for making food for our own family, so we only produce the most natural and delicious miso.
The Workshop is also one of the plans for the occupational cultivation of the parents and teens in the community. Through the respect and humble attitude of safe foods toward farmers, the vitality and hope in the community are ignited.
Koji cultivation
The organic rice from Loushan, Hualien, is bathed and steamed, and then cooled by stirring or heated by hot water steam for the temperature and humidity to be maintained at the most ideal condition. The rice is taken good care of for three to four days, during which carelessness is forbidden.
Mixed soybeans
High quality domestic soybeans with higher costs are used. Cooked soybeans and koji are stirred and mixed adequately, and put into and stored in wooden barrels carefully to make sure the flavor of each layer of miso is even.
Sealed in handmade wooden barrels and fermented with time
Koji, soybeans and salt are sealed in wooden barrels handmade by experienced masters of Sanxia for the probiotics to generate flavors naturally without adding any chemical substances.
Based on the time of fermentation, miso is divided into shinshu miso and aka miso that have been ripened for 3 months and 12 months, respectively. Aka miso is saltier as it has been fermented for a longer time. Different miso can be chosen according to cooking habits.