The rainy season is the season for fermentation.

The rainy season brings continuous rain and high humidity.
While it may be a slightly uncomfortable season for people, it's a comfortable environment for rice bran paste, koji, and yeast.
During this time of year when humidity is high, the flavor of the rice bran paste blends in more easily, and the enjoyment of making fermented foods increases.

Make kitchen chores a little easier.

Here are some items that I recommend for the rainy season.

Island tofu okara miso marinade "MISODOKO"
UKISHIMA GARDEN

This miso paste is made using okara (soy pulp) from Okinawan island tofu.

In Okinawa, island tofu, an essential ingredient in dishes like champuru, is a familiar part of everyday meals.
The okara (soy pulp) produced during the manufacturing process, while nutritious, is sometimes left over and unused.

"MISODOKO" is a company that has transformed okara (soy pulp) into a delicious fermented food.
It was born from the idea of upcycling, which gives new value to materials that can still be used as food.

This product combines okara (soy pulp) made from non-GMO soybeans grown in Kyushu with natural sea salt "Aguni no Shio" and brown rice koji made from safe rice grown on Iriomote Island.

No need to rub with salt.
Simply add the chopped vegetables directly to the miso paste.

If you leave it in the refrigerator overnight, you'll have delicious pickles.
You can easily incorporate the joy of fermentation into your daily meals.

It can be reused approximately 10 times.
The leftover miso paste can be used as a seasoning for stir-fries or in miso soup.

Another appealing aspect is that it uses okara (soy pulp) without waste, allowing you to enjoy it deliciously to the very last bite.

Make kitchen chores during the rainy season a little more enjoyable.
Please come and see our Okinawan miso paste, made from upcycled materials, in our store.