SHINJYO MISO CO.,LTD
Please contact
12・23-3 misasa NISHl-ku Hiroshima
TEL082・237・2101 FAX 082・509・0017
MAIL info@shinjyo-miso.co.jp

Miso soup seasoned with miso paste by boiling food garnish by soup stock isJapanesesoul food. It ’s called 1 bowl of miso soup a day makes our health and it has been
suppo口ingJapan ’s long life age from our dining table.
Miso is our traditional food that is proud of Japan to ferment and mature by mixing
wheat, or rice and koji mold and salt to the soy bean. It ’s produced in various regions
inJapan and the taste will be different from the each lands and factories.廿1is is not
only the combination of cereal kind or koji mold to be the ingredients, but thedifference of water quality and land environment from their each climates make thetaste by influenced complicatedly.
Shinjyo Miso factory is a manufacturer and selling company over 80 years who islocated in Hiroshima-prefecture where is 700km west from capital of Japan, Tokyo.
Hiroshima is also famous for beautiful wateζand we are brewing miso paste where
the landscape of spacious rice五eld is expanded especially beautiful and peacefully
quiet Yoshida-town during the mountain area. We take our fortune our good taste as
our company motto, we use GMO free soy bean by especially sticking to the foodsafety and peace of mind. On the long years ’ traditional miso brewing skills withcombining the present computer technology, we are working hard and willing to
supply safety and tasty miso to everybody. In addition to the elegant sweet type ofwhite miso paste (shiro miso) that is used much koji mold, blended miso paste(awase miso) remains old taste of fashion, deep taste of miso paste blended(kakidashi miso) with extract from Hiroshima’s famous oyster. Everything is the artof product which is produced by our factory brewing maste工In recent years, Miso has been well studying by scientifically the possible uncountableeffects of protecting the cance乙controlling cholesterol, prevention of aging, making
beautiful skin, elimination of radioactive substance. On the other hand, it has been
increasing the number of the people who are apart from miso in the busy modernsociety. At our Shinjyo Miso factory, we are positively having the productdevelopment in order to meet the time needs product such as the miso soup readyt
to serve only by pouring hot water to wish people eating miso soup easily everyday.
だしで具材を煮、味噌で調味した味噌汁は、日本人のソウルフ ー に「一日一杯の味噌汁が健康を作る」ともいわれ、長寿国日本の健康を食卓から支えてきました。
味噌は、大豆に麦や米の麹と塩を混ぜ合わせ、発酵熟成させて作る日本が誇る伝統食品です。 日本各地で作られており、土地によって、また蔵によっても味わいが異なります。 原材料となる穀物の種類や麹の配合だけでなく、水質や環境といった気候風土が、複雑に影響して味を作り出すからです。
新庄みそ株式会社は、首都東京から約700km西に位置する広島県で、80年以上つづく味噌製造販売会社です。 広島は水の美しいことで有名ですが、中でもとりわけ美しい、のどかな田園風景が広がる山間部の吉田町で味噌づくりを行っています。 「おいしさが身上です」
をモット ー に、安全・安心にこだわり、遺伝子組み換えを行っていない大豆を使用。 長年培ってきた伝統の技に、現代のコンビュ ー タ ーテ
クノロジ ーを組み合わせ、安全でおいしい味噌を安定供給できるよう日々励んでいます。 米麹をふんだんに使った上品な甘みの白みそをはじめ、昔ながらの風味が香る合わせみそ、広島名産の牡嬬のエキスをプレンドした味わい深い味噌など、どれも蔵人（杜氏）が真心をこめて作る自信の逸品です。
近年味噌には、がん予防やコレステロ ー ルの抑制、老化防止、美肌3効果、放射線物質の除去など、数えきれないほどの効用があることが科学的に究明されてきました。 しかし一方で、忙しい現代人の聞では味噌汁離れが進んでいます。 新庄みそでは、毎日手軽に味噌を食べてもらえるよう、お湯を注ぐだけでお味噌汁ができるベーストなど、時代に合わせた商品の開発も積極的に行っています。

SHINJYO MISO CO.,LTD
Please contact
12-23-3 misasa NISHl-ku Hiroshima
TEL 082-237-2101 FAX 082-509-0017
MAIL info@shinjyo-miso.co.jp

回重ipounn温FJt water. You can 旦潤臨yourfavor# quantity and taste. Its
ec'lgical package w凶no ma喝ig
h.目dirty. 100g. For Scups

聞 iso
一一－一ー均一四色坦＂つPASTE一・・山』ー

2. SOYBEAN PASTE DARK

3. SOYBEAN PASTE LIGHT

Well fermented mild Miso paste addedkoji (malted rice) with soybean. Therich taste of dark(aka) type f misopaste. It s all口ght to use for miso soupw i t h m a r i ne products, t o f u a n dmushroom and hidden taste o f sauce
It's also possible for restaurant us巴
500g

Well fermented mild Miso paste added
koji (malted ric巴） with soyb巴an. Th巴plain taste of light (shiro) type of miso
’paste. It s all right to use for miso soupwith tofu & wakame, radish & soybean
curd (aburaage), miso dressi時add巴 dvinegar, sugar and veg巴t旦ble oil It'salso possible for restaurant use. 500g。

FOR MISO USING
Miso Soup, Seasoning ofsimmeri ng and sti「 － fry,Keeping in miso over a4. MISO PASTE (AKA MISO)

night before 9「ill meat or5. MISO PASTE (SHIRO MISO)

Real Dark Miso (Aka Miso) for retail mcup. Blending rice miso to soy bean
miso and i t has become well richflavoured dark miso. It's easy to use
small sized 300g.in cup. This producth a s a l r e a d y dis t r i b u t e d by K & K
Germany.

fish 』 Putting directly to theReal Light Miso (Shiro Miso) for retail mcup. Shiro Miso (light Miso) used nuchKoji (malt yeast). For Dango jiru (wheatcake soup), dressi月and seasonal’cooking. It s easy to use small sized
300g. In cup.This product has already
distributed by K&K Ge口nany.

vegetables.

6. MISO PASTE (AKA MISO)

7. MISO PASTE (SHIRO MISO)

8. MISO PASTE IN BIG PACKR 巴 al Dark Miso (Aka Miso). Aka M1so(Dark Miso) used well flavoured Rice’Miso and Barlet Miso. It s matched withfish and clam based Miso Soupand goodfor Dengaku (Miso dipped Konjac) andhidden flavoured sauce. It's 1 kg forr巴staurant. lkg

Real Light Miso (Shiro Miso). This Shiro
Miso is elegant taste with Koji's (malyeast) character日ic of sweetness.It
suits for Japan巴 S 巴 light style. lkg

Photo is by 4 kgs. Ther巴 ar巴 Aka M1so,Shiro Miso, Rice or Barley main used
Miso and Blended Miso in other bigger
packs. 4kg/10kg/20kg