“Daikan” the Coldest Season Sets in around January 20th on the Chinese Calendar in the Ancient Days
The Japanese word “Daikan,” also known as Dahan (solar term) in the traditional Asian calendar, begins around January 20th and represents the coldest season of the year. It is said that the coldest Daikan is the best season of making miso for reasons; less bacteria are active, makes the fermentation slow to bring more umami, fresh ingredients available.
The Making Process Unique to Daikanjikomi
In the early morning of the day of Daikanjikomi, we pray for the safe, abundance of miso making for a year and delicious finish of miso.
2. Making Misodama (Miso Ball)
A few days in advance of Daikanjikomi, we begin the preparation and make Misodama (miso ball) only using soybeans. We steamed and mashed soybeans, then make Misodama balls into palm-size. Put them into cold storage room for days of lactic acid fermentation.
3. Prep for Fermentation
Mix steamed soybeans, koji (rice culture) and salt, and add the crushed Misodama into the tank. To ensure that the miso is fermented evenly, people stomp miso to remove the air.
4. Premium Ingredients Exclusively for “Daikanjikomi”
Koshihikari rice, a premium short-grain rice harvested in Toyama is sourced to make them into the cultured rice Koji. Soy bean variety Toyoharuka, very rare and exclusive for miso making is coming from Japanese northern region Hokkaido. And, sea salt abundant with natural minerals are sourced from Nagasaki sea shore region. Highest quality ingredients of those are the very core of the highest quality premium miso of Hikari Miso.
5. Long-Term Aging
Miso is then let down to long fermentation and aging process in the natural environment. In winter time through spring season fermentation is very slow and inactive under cold temperature, then is followed by active yeast and enzyme activity to eventually generate ample miso aroma and umami. Hikari Miso appreciates slow and lengthy natural seasonal changes for the fermentation and aging process.
Daikanjikomi Premium Miso Series
Shelf life: Six months / Net Weight: (500g / 17.6 oz)
The long-time best seller in luxury department and specialty stores for three decades. Robust but well-balanced miso aroma coming from the slow aging process.
MSRP in Japan: 1,700 yen (tax excluded)
Takumi features very fine smooth texture.
MSRP in Japan: 1,200 yen (tax excluded)
・Ginza Kuki Miyabi
Very robust miso aroma, deep scent, and complexity of umami and tartness – those are unique and rare experience following three-year aging process.
MSRP in Japan: 1,800 yen (tax excluded)
・Ginza Kuki Hana
A signature miso that features both deep miso aroma and the mild umami taste, are made through two year aging process.
MSRP in Japan: 1,700 yen (tax excluded)
◆Daikanjikomi Miso is available online at the following websites:
Hikari Miso Rakuten Shop : https://www.rakuten.ne.jp/gold/hikarimiso/
For the GINZA 豉 KUKI Exclusives : https://www.ginzakuki-shop.com/
ABOUT HIKARI MISO:
Founded in 1936 in Nagano Prefecture, Japan, Hikari Miso Co., Ltd. is Japan’s leading miso manufacturer and the number one maker of certified organic miso in the world. Inspired by the pristine and natural environment of Nagano, the company has flourished in an area surrounded by what are known as the “Japanese Alps.” These snow-capped peaks are the water source for the company’s green-certified manufacturing plant located in the Iijima district.
Hikari Miso sells its products in Japan, the U.S., the U.K., Canada, Europe and the Middle East and maintains its US subsidiary, Hikari Miso International, Inc., in California. Hikari Miso was the first miso manufacturer in Japan to earn certified organic status and is also certified organic by USDA in the U.S. and to EU standards. The company honors ancient miso making traditions while embracing modern consumers’ need for high-quality, naturally and organically sourced products. Hikari Miso is dedicated to providing its customers around the world “Tradition You Can Taste and Trust.”
Hikari Miso Co., Ltd. Public Relations