味噌

A refrigerated display case in a Japanese specialty shop, packed with tubs and bags of miso. Clear plastic containers sit on angled glass shelves under a bright strip of light, each topped with a hand-lettered price tag in Japanese. The labels distinguish varieties by their koji: rice koji (米こうじ) and barley koji (麦こうじ), with prices like ¥660 and ¥770 for 500-gram tubs and darker, pricier pastes on the upper shelves reaching over ¥1,800. The lower shelves hold soft pouches of pale yellow miso, some with green and yellow stickers, alongside small plastic bottles of a milky white drink and a few tubs of dark paste. The curved glass front reflects the light, giving the case the look of a deli counter, but everything inside is soybean paste in its many forms.

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味噌汁

米こうじ 500g ¥280

麹こし 500g ¥770

米こうじ 500g ¥770

米こうじ 500g ¥660

麹こうじ 500g ¥1,150

麹こし 500g ¥770

米こうじ 500g ¥1,300

米こうじ 500g ¥660

米こうじ 500g ¥770

麹こうじ 500g ¥1,150

豆

Blocks of koji rice are stacked in neat rows behind the glass of a refrigerated display case. Each block is wrapped in plastic and looks like a dense, crumbly pale beige cake, with the fine fuzzy texture of mold-grown rice visible across the surface. Two rows of the cakes sit on white shelves, and a faint reflection in the glass shows the space in front of the case. A strip of Japanese labels runs along the bottom edge of the case. It reads as a shop or production setting in Japan where koji, the fermented rice used as the base for miso and other Japanese ferments, is sold by the block.

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*No text is clearly readable in this image.*

This collage shows a hands-on miso-making course in six photos. In the largest shot, a young man in a striped apron holds up a clear bag of koji rice while a boy in a green shirt and dark apron watches closely, both standing in a workshop with Japanese calligraphy on the wall behind them.

The other panels follow the process. Hands knead a coarse, grainy mixture of mashed soybeans and koji in wide white basins, working it until it comes together. A bowl holds finished miso rolled into uniform round balls. The last two photos show the paste packed into plastic fermentation containers, smoothed down, sealed with plastic wrap, and topped with a mound of coarse white salt, ready for storage.

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No clearly readable text.

A six-photo collage from a miso workshop in Japan, built around big buckets of fermenting soybean paste. The largest frame shows an open white bucket packed with dense brown miso, its surface sealed under plastic wrap and marked with a handwritten Japanese label carrying a date. Next to it, rows of white and yellow lidded tubs hold other batches, one labeled in Japanese as rice koji. The remaining close-ups stay tight on the paste: a yellow bucket filled with smooth, caramel-colored miso with a small spoon resting in it, and a large yellow tub with its lid pushed aside to reveal plastic-wrapped miso inside.

Two frames bring people in. One shows a hand offering a scoop of miso on a white spatula with a pink handle, held out over a blue bucket for a taste. In the other, a man in a gray t-shirt stands at a long table portioning miso into neat rows of small plastic containers, with shelves and a whiteboard behind him.

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海風
H30.4.11

A man and a woman stand behind a table, each holding up a small round container of miso paste toward the camera. The man on the left wears a dark top with a black shoulder bag across his chest and holds a container of pale yellow miso. The woman on the right wears a dark shirt under a light apron and presents a container of darker reddish-brown miso. On the table in front of them sit a few more containers, one holding what looks like miso mixed with other ingredients. Behind them, the wall is covered with printed posters carrying Japanese text, one with a bright green title, suggesting a workshop or classroom setting for a miso-making course.

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普通の我が家です
天然酵母パン教室