(下段有中文)(English bellow)

紅葉が終わり正月が終わるとすぐに味噌の仕込みの季節です。

当宿の味噌はこの地域では唯一の昔ながらの製法を守った昔ながらの味噌です。

江戸時代から続くにほんでも少なくなった種麹屋さんの種麹を使った高品質の麹。全国の厳選された大豆。各地の厳選された塩。大原の綺麗な水。大原の味噌の熟成に適した温度差のある気候。長年の仕込みの技術。

当宿発祥の名物の味噌鍋に使っている味噌は色々なこだわりが詰まった味噌です。それを更に複数種類ブレンドした特製ブレンドですので、他では真似の出来ない深い味わいです。

当宿の鍋料理には全てこの味噌を使用していますので、是非機会がございましたらご賞味くださいませ。

姉妹店の味噌庵でもご購入いただけます。
http://www.misoan.jp

その他に、今では人気の調味料になりました塩生山椒や白みそアイスもお楽しみいただけます。

 

跟大家介紹本館與?妹店味噌庵、茶屋所使用的味噌。

本館的鍋料理及田樂所使用的味噌，採用的是目前的京都也很少見的傳統作法所製成。
這種特殊風味的味噌，只有在本館及味噌庵、茶屋能品?的到。

味噌的熟成所不能缺少的?，使用的是江?時代營業至今的?屋，在嚴密控管?度、濕度的?況下所製成，已培養多年的?母。
由於是最高級的?菌，發酵後的菌絲纖維非常細緻、活性也非常的強。
（詳細介紹可參考味噌庵的網頁 http://www.misoan.jp/）

大豆也是非常重要的素材，因此?年都會精挑細選上好的?品（這幾年並未更換大豆種類）。
用大原美味的水在大釜中烹煮大豆並且不時攪拌，而因為是手工作業，?天只能生?出三釜的成品。

擣碎煮好的大豆，有數十年經驗的達人使出全身的力氣，將鹽與?均?攪拌。文字敘述雖然簡單，其實是非常重勞動的工作。也只有這樣，才能製出美味的味噌。

味噌庵的味噌鍋，使用的是混和多種鹽製成的味噌，藉此調和出最適合作為鍋料理的口味。

延續古老作法的味噌，需在傳統木造廠中放置一年靜待熟成，如此才會引發出濃厚的風味。
已有一百年以上的?史木造廠，其中的木材不同於金屬製品，能緊緊鎖住?助味噌熟成的菌種。因此在木造廠擴建時，始終沒有?棄使用多年的木材。

這麼獨特又美味的味噌，請?務必來試試。
如此正統的味噌，在大原只有本館和?妹店能品?。

?外，味噌的創意料理「白味噌霜淇淋」是使用白味噌製成，有許多雜誌曾刊登介紹。
若?來到大原，也別忘了我們這一味！

About Miso currently used in my hotel.

Miso currently used by Miso-nabe of my hotel is Miso of the old maturing method seldom used now.
It is only my hotel in Ohara that Miso ripened by this method is eaten.

Koji currently used for maturing of my Miso is made using the mold starter of the mold starter store who does business 300 years or more before.
This Koji is made in the maturing room currently used from the ancient times which had temperature and humidity managed.
Since it is an aspergillus of high quality, a fungal thread is very fine and its power of a bacillus is very strong.
(Please see the homepage of Misoan of a sister store for details. Japanese only. http://www.misoan.jp/)

A soybean is also a very important material.
Therefore, I improve the kind of the soybean every year.
(The kind of a soybean does not have change the past several years.)
I boil this soybean and Ohara’s delicious water by a big iron pot.
Since it is mixing manually so that it may not burn, I cannot make a lot of Miso.

That mixes a soybean, salt, and koji is a craftsman who has continued making Miso for dozens of years.
They have skillful work.
Since it is an exercise of the whole body that mixes a soybean with Koji and salt, it is remarkable hard work, but unless it does this distance eagerly, it does not ripe for delicious Miso.

I am making Miso ripened with various salt.
Those Miso is blended specially and it uses for Miso-nabe.

This “Miso-Nabe” is a dish of origin of my hotel.
I protect the traditional taste, improve it every day, and am also making the new taste.
Please come to eat various Miso-nabe!

Miso which is a traditional method of structure and was prepared ripes for about one year by the Miso warehouse which it is continuing using from ancient times.
I am continuing using this Miso warehouse in 100 or more.
The bacillus which helps to ripen Miso lives in the pillar of the tree of this warehouse.
Even if the pillar of the tree currently used by the Miso warehouse becomes old, it is not thrown away.
It is because it reuses to repair of a Miso warehouse, etc.
I am making not only traditional Miso but the goods of new Miso.
It is the sweets using White Miso, such as “White Miso Ice”, and is the hot product in which a magazine and television are also introduced.
Please come to eat the new bean paste goods here!