Fermented foods are said to bring out flavor and sweetness through the action of enzymes derived from microorganisms and to have the effect of toning the intestines, making them a highly beneficial food for cooking. Fermentation Meister Misa Enomoto has selected the best fermented foods so that you can incorporate these remarkable foods into your daily cooking. This special set, combined with delicious seasonal ingredients, is something to look forward to receiving each month.

Fermentation Meister Misa Enomoto supervises the regular delivery of "Fermentation Season's News" every month.
Monthly fee / 5,500 yen
*Initial application deadline / May 18 (Thursday)
Delivery date / Around every month (25 days)
For application and more information, please contacthere

The first issue of "Delicious "Sashisusiso" Delivery", a set of basic seasonings that Mr. Enomoto uses on a regular basis, will be delivered in June. This assortment is made from products that cannot be produced in large quantities and are made with the utmost care from all over Japan, from Akida in the north to Kagoshima in the south. There are also items such as Enomoto's favorite kitchen cloths. Enjoy cooking with a different flavor using special fermented seasonings and kitchen goods.

The first item in the June set is Kikaijima Raw Sugar. The people of Kikai Island in the eastern part of Amami Tao Island put their heart and soul into making this raw sugar, which is "masaain" (delicious in the local dialect). The soil is alkaline and rich in minerals, and the sugar produced from it is rich in flavor and rich in nutrients.

The second is Kotobiki salt, known as professional salt among cooks. The salt is made by pumping up sea water from the sea near Kotobiki beach, famous for its squeaking sand that sounds like a zither, and cooking the salt using the traditional flat pot method.

The third set of contents for June is Sakamoto no Kurozu. It is brewed with steamed rice, malted rice, and ground water in ceramic pots lined up in a pot field, and fermented and aged for more than one year. The mild and full-bodied flavor comes from the Japanese black rice, and the long aging process gives it a deep taste.

The fourth is Tsurubishio. This soy sauce is made in Hattojima, where the traditional soy sauce made in wooden vats is still popular, and it takes twice as long and twice as many ingredients as usual to make. It is mild and rich, but not salty. It is good for not only sashimi, but also has a strong flavor that is as good as grilled meat.

The fifth set of contents for June is Tokkyo Tsujozuke Miso Tsubu. Founded in Yoko-shi, Akita Prefecture in 1918, Towa Kisuke Miso is a traditional Japanese miso made from soybeans. Tokkami Kisuke Miso is made with three times as much koji as Tadao (soybean flour), keeping the same production method inherited from the first Kisuke. It is a representative of Kisuke Miso with its exceptional sweetness and richness.

The sixth one is Aizu Neri Sango-yaku. Sango-go is a koji product that originated in Fukushima Prefecture and is used to make a pickle called Sango-go pickles, which is a mixture of rice, koji and salt in the ratio of 3:5:8. ［The product is made with a 3:5:8 ratio and can be used to make a pickle called sango-zuke, a native product of Fukushima Prefecture. Not only vegetables, but also fish and vegetables can be pickled with this product.

Last but not least are kitchen cloths from Foglinenwork. Not only are they pretty to look at, but they are also absorbent, durable, and easy to use.

The theme for July is "Summer Cheerfulness". The lineup includes delicious curries with spice, Shibazuke pickles to enjoy with curry, miso dressing, and other dishes to cheer you up in the summer.

The theme for each season is a different one, such as "Summer Tone" in August and "Autumn Kutsurogi" in September, and the delicious fermentation-related ingredients are delivered to you.

In addition, a seasonal calendar with a message from Misa Enomoto, Fermentation Meister, seasonal illustrations, and an original recipe using one of the delivered products are included as part of each month's mailings.

As a first purchase bonus (for orders received by November 18, 2023), you will also receive an original binder with a calendar and recipes.

Chef and Fermentation Meister. Her simple recipes using fermented foods and seasonal vegetables are well received. Her YouTube channel "Misa Enomoto's Seasonal Cooking" has over 250,000 subscribers, her Instagram (@misa_enomoto) and her husband and wife recipe site "Futari Gohan" are also popular. Her new book "Chokotto kara fun hajimete no ume work" (Yama-keiyasya, Inc.) will be released in April. He is also the author of "Start Now, Continue Every Day. Yuru Hakkou" (Orange Page), "Karada ga toneru 'Hitonban Kakkou Miso'" (Shufu To Residence Co., Ltd.), and "Okazu ni nai, nai mana ni nai," (No side dish, no time needed. At the foot of a bowl of soup" (KADOKAWA), etc.