Miso-flavor Pork Stew
Handmade miso is braised with fresh pork, greater burdock and king trumpet mushroom; rich fragrance spreads out in the mouth
Baby Cabbage in Thickened Miso Sauce
Thickened miso sauce, the natural sauce generated during fermentation, has the flavor-enhancing feature similar to soy sauce. It is stir fried with minced pork to bring out the unique flavors of miso and meat. Sanxia handmade vermicelli is laid out at the bottom, steamed baby cabbage is placed next, and at the top is the minced pork. Take a mouthful of the dish to taste the savory sauce and vermicelli, as well as the refreshing fresh vegetable.
Golden Vermicelli Rolls
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.
HIDEKAWA Fermentation Workshop
In the current society filled with food safety problems, we can’t help but worry about, or even suspect, whether every bite of food we ingest is safe.
Carefully selected 100% domestic non-GMO and pesticide-free soybeans and naturally sun-dried bitterns are used to make tofu and dried tofu. By insisting on not adding chemical antifoaming agent, no bleaching, and no dyeing, we offer you the most natural, pure and healthy ready-to-eat soybean products.
Shinshu Miso (3 Months Aged)
As the fermentation period is longer, its salt content is higher, but the fragrance is also richer.
Aka Miso (12 Months Aged)
As the fermentation period is longer, its salt content is higher, but the fragrance is also richer. Red miso has the natural flavor of soybean and the sweetness of koji that spreads out with time. We insist on making natural products without additives to offer you delicious and safe food.
Black Miso (18 Months Aged)
Among the fragrance of soybean is the sweetness of natural koji, which offers a refreshing texture.
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