The SANCHI Miso Soup range of instant soups by Hikari Miso Co., Ltd. gives easy access to tasty fresh miso sourced from around Japan. From March 1st 2023, two new additions to the SANCHI Miso Soup lineup will go on sale at supermarkets and other sales outlets across Japan: “SANCHI Miso Soup 8 servings,” and “SANCHI Miso Soup 16 servings,” which offers a choice of add-in soup ingredients.
“SANCHI Miso Soup 8 servings” and “SANCHI Miso Soup 16 servings” are packs of assorted instant miso soups containing four different varieties of miso carefully selected from producers around Japan, combined with other ingredients; a chance to journey around these famous miso-producing regions and choose a miso to match your mood or food. The combination of natural, additive-free miso flavor and depth with a selection of simple but sublime ingredients elevates this everyday miso soup into something very much beyond the everyday.
The four regionally-distinctive miso varieties included are a Sendai miso blend, Shinshu miso, Sanshu pure soybean miso blend, and Kyushu barley miso blend. The 8-serving option contains a pack of perennially-popular wakame seaweed/green onion/fu (baked gluten) mix, the generous chunks of green onion adding home-cooked texture. The 16-serving option contains two servings’ worth each of fried tofu, green onions, wakame seaweed and tofu, combining with the four miso varieties to create a total of 16 delectable soup choices.
Shinshu miso has been added to the Sendai miso blend, Sanshu pure soybean miso blend and Kyushu barley miso blend varieties to optimize the special qualities of each, and add extra depth of flavor.
Miso origins and features
Different recipes and production methods across Japan result in miso varieties of different flavor and coloring.
Sengoku period (1467-1603) military commander Date Masamune had miso made for his troops, and the legacy of this is the Sendai miso still enjoyed today. A long-aged variety of miso saltier than many, distinguished by a powerful aroma of ferment, and solid flavor.
Legendary warlord at Sengoku period Takeda Shingen is said to have encouraged the production of miso as a means of maintaining reserves of salt, a valuable commodity in his landlocked homeland, and supplied it to his army. Snow melt from the Japan Alps makes Shinshu ideal for miso production, and not surprisingly the area boasts the highest miso output in Japan. A premium rice-based miso, slightly sweet with a fresh palate, Shinshu miso is mild and a great match for any food.
Sanshu pure soybean miso
Said to have helped sustain Tokugawa Ieyasu who had opened Edo period (1600-1868) and his fellow warriors during one of Japanese history’s most turbulent times, this miso contains no rice and is made solely from soybeans and salt. Sanshu is an alternative name for present-day Aichi Prefecture, and this miso, rich and astringent with a hint of tartness, has a robustness of flavor befitting its origins in the home of the famed first shogun.
Kyushu barley miso
Kyushu is where most of Japan’s barley is grown, and where this miso is consumed in especially large quantities. A temperate climate makes for fast maturation, and miso produced in Kyushu also tends to be on the sweeter side and light in color, pale red at darkest. Characterized by the mellow sweetness of malted barley, and a distinctive fragrance.
PRODUCT SUMMARY – JAPANESE MARKET ONLY
Product name: SANCHI Miso Soup 8 servings
Contents: 5.14 oz (145.8g)
Two servings each of Sanshu pure soybean miso blend, Sendai miso blend, Kyushu barley miso blend, and Shinshu miso, plus 8 servings’ worth of ingredients to add
MSRP：340 yen excl. tax
Best before : 8 months after manufacture
Product name: SANCHI Miso Soup 16 servings
Contents: 10 oz (282.4g)
Four servings each of Sanshu pure soybean miso blend, Sendai miso blend, Kyushu barley miso blend, and Shinshu miso, plus four servings’ worth each of green onion, wakame seaweed, tofu and fried tofu to add
MSRP：650 yen excl. tax
Best before : 8 months after manufacture
HIKARI MISO Co., Ltd. Public Relations