Genmai miso from Mimasa is a paste made from soy and brown rice. It is fermented according to centuries-old traditional methods, in cedar barrels at room temperature. The manufacturing process is divided into four stages: the first is the preparation of the koji, then the preparation of the soybeans, then the process of mixing the koji with the soybeans and finally the fermentation of the miso. Soybeans are prepared by washing and soaking. Its size increases 2.2 times. They are then steamed, cooled, and mixed with koji and sea salt. Then the entire mixture is crushed. Mimasa's Genmai miso ferments according to centuries-old traditional methods, in cedar barrels at room temperature. During fermentation, enzymes and koji microorganisms are activated and to prevent oxidation, heavy stones are placed on top of the barrels to crush the mixture and separate the miso paste from the air and speed up fermentation. It is recommended as a condiment in soups, pates, legumes and cereals. Add preferably when finishing cooking the dish. Dilute a small teaspoon of hatcho miso per serving in the soup or broth. Let it rest for a few minutes and serve. You can also prepare delicious pâtés by mixing it with tahini and water, or use it as a dressing in sauces. Keep in mind that it is not necessary to add salt to hatcho miso, since it is already a seasoning that has salt. Store in a cool, dry place.