"Nishin no Okage" - The raw fish used to make this delicious miso are from right here in Hokkaido!
The product featured today is a special kind of miso made without using soy beans. It's made with just fish, fermented rice, and table salt. Originally created for those who already use fish sauce, today I'd like to introduce "Nishin no Okage" or "Herring Miso."
The maker of this miso is Jyu-hachi Kogyo Fisheries, located in Iwanai Town, Nishi-Shakotan, Hokkaido. Next year this well-established fishery will celebrate its 100th anniversary!
Fresh Hokkaido herring is the base of this miso. The fish is first peeled, gutted, and minced, then boiled in salt water from the Sea of Japan. It's then combined with salt, malt, yeast, and stored for two months. Without any more additives the mixture ferments in a temperature controlled environment. Once complete is it ready to be packaged and sold as "Nishin no Okage."
The product is made without using soy, meaning those with soy allergies can enjoy the great taste too!
The texture, however, is the same as regular miso, so you can use it as a topping or mix it with mayonnaise or cream cheese to create a delicious seasoning. Feel free to use it as a secret ingredient in your home cooking as well!
Because herring is the main ingredient, the product may have a bit of a fishy smell and taste. You'll find that this actually serves to stimulate your appetite, and adds depth and richness to the flavor.
▲Use it to add flavor to baked fish...
▲Or with fish past rolls...
▲Or even with grilled rice balls!
"Nishin no Okage" is a popular ingredient for many professional chefs as well! I visited "Shizuka Sushi" in Sapporo to try a dish made with the miso. This restaurant often makes use of miso in their marinated or gilled dishes.
▲A dish of hairtail fish topped with herring miso.
▲The herring miso provided a great accent to the taste!
I spoke with "Shizuka Sushi" chef Yusuke and owner Yosuke about the miso.
Yosuke explained, "I found the sauce by chance at a supermarket and decided to pick it up. Many of our customers love this sauce as well!"
▲Shizuka Sushi owner, Yosuke Shizuka.
Yusuke told me "I might use it in anchovy pasta dishes, or combine it with mayonnaise and use the sauce to top vegetables."
▲Shizuka Sushi chef, Yusuke Shizuka.
This herring miso is a great addition to any kitchen, and is made from fresh Hokkaido ingredients. If you enjoy cooking be sure to pick some up to use at home!
■一八興業水産株式会社 (Jyu-hachi Kogyo Fisheries)
(Ohama 68-7, Iwanai-cho, Iwanai-gun)
Article made in cooperation with:
■すし処 静 (Shizuka Sushi)
札幌市中央区北3条 西28丁目2-1 サン・ビルB1
(B1 San Building, 2-1 Kita 3-Jyo Nishi 28-Chome, Chuo-ku, Sapporo)
(Hokkaido Likers Writer - Takako Chiba)
Photographs provided by 一八興業水産株式会社 and Hokkaido Likers Photo Writer - Itsuki.