Masuzuka Miso Noda Miso Co.
Noda Miso Co. cerebrates its 90th anniversary this year. We make our miso the same way we always have: leaving it up to the seasons with natural fermentation. All of our miso is fermented in wooden barrels, giving it the authentic flavor of miso made the traditional way. Each and every one of our employees is working to make our company the best miso producer in Japan. Give us a visit!
6 Minamiyama, Masuzuka Nishimachi, Toyota City
|Cost||• Toro miso: \1,200/kg (before tax)
• Ten no Mame (Soybean miso): \750/kg (before tax)
• White miso: \680/kg (before tax)
All miso sold in units of 100 g
Other products include instant miso soup and more!
|Business hours||9:00-17:00 (Shop)
|Parking||Available, free of charge (shop parking cap. 3 cars, around the premises cap. 30 cars)
|Closed||Sundays, holidays, Golden Week, summer holidays, and New Year's holidays
|Retailers||• Kariya Highway Oasis (Isewangan Expressway)
• Okazaki SA (Tomei Expressway)
|Directions by public transportation||4min (220m) northwards walk from Kitanomasuzuka Station of the Aichi Loop Line.
Masuzuka Miso Noda Miso Co. Online Store (Japanese)
Masuzuka Miso Noda Miso Co. Official Website (Japanese)
Masuzuka Miso Noda Miso Co. page at the WE LOVE TOYOTA Marché Website (Japanese)
FUKU JU EN
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In the Oshikamo-cho area of Toyota City, Ohashi Engei grows rice, wheat, and soybeans on their vast fields in addition to vegetables and flowers in 150 varieties each year in their greenhouses. In recent years, they've started growing and selling fresh tomatoes using the latest technology.
In order to make good tea, human hands are essential. First comes the soil in which the tea will grow. At the Hekien tea farm, we create an environment that allows our tea plants to thrive, using good, old-fashioned natural fertilizer. What's important in the next step is the hands of a master. Hekien’s fine tea leaves are all picked and sorted by human hands. The hands of a master— that’s what makes good tea. Our quality tea leaves are refrigerated after picking, and processed by hand, the traditional way. Each and every leaf is carefully inspected by human eyes, and only the best are selected. For the 148 years since our founding, we have passed down traditional techniques from parent to child to grandchild, along with a deep understanding of tea.
Yoshiwara-cho, Toyota City, Aichi Prefecture has been a tea-producing region since the Edo period. At the Kokaen tea plantation, tea plants are left to the wisdom of nature. They are not pruned by human hands. The master of Kokaen is a winner of the National Tea Appraisal Skill Competition held in Kyoto—the only winner so far to come from Aichi Prefecture. In order to produce flavorful tea, he selects organic fertilizer, nourishes the earth, and oversees every process of tea production from planting to processing. In the plantation, the local tea pickers hand-pick the tea leaves for matcha and fukamushi-cha green teas, using the traditional shigoki-tsumi picking method unique to Aichi.
Urano Sake Brewery
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Nakagaki Sake Brewery
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