Hand-brewed Amasake - the natural fermented alcohol-free rice liquor in Taiwan
We use organic rice from Loushan, Hualien, to brew amasake. The sweetness comes from glucose dissolved from natural fermentation. The alcohol-free rice koji amasake is rich in vitamins and amino acids. Its usage ranges from non-staple foods for infants to ready-to-drink products for seniors.
Miso-flavor Pork Stew - Use handmade naturally fermentated Miso
Greater burdock and king trumpet mushroom are added with HIDEKAWA Domestic Soybean Products’ hand fermented Uah-Lik Miso and braised until the pork, greater burdock and king trumpet mushroom become tender and have absorbed the fragrance of miso. KOUJI especially recommend the sauce.
Baby Cabbage in Thickened Miso Sauce - Use naturally fermentated soybeans
Natural sauce produced from fermented miso – thickened miso sauce; the mellow sweetness comes from natural fermentation 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.
Golden Vermicelli Rolls - Handmade tofu with Miso sauce
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 Miso Tamari - Taiwan handmade miso sauce is good taste facilitator for home-cooked
Suitable for light seasoning and various dipping, drizzling and blending. It is a good taste facilitator for home-cooked dishes such as high-quality sashimi, seafood, white cut chicken, blended noodle, dumplings, etc.
HIDEKAWA Fermentation Workshop - Make naturally fermented foods
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
UAH-LIK Miso - Taiwan handmade natural Miso sauce with non-GMO soybeans
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) - Taiwan handmade natural Miso sauce by experienced masters
Shinshu Miso is sealed in wooden barrels, handmade by experienced masters of Sanxia, and fermented for three months. As the fermentation period is longer, its salt content is higher, but the fragrance is also richer.
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