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Echigo Miso West

Echigo Miso West

エチゴミソニシ
Vendor
株式会社越後みそ西
A long-established store founded in the second year of Tenpo "Echigo Miso Nishi". We will deliver the finest miso and miso pickles that have 200 years of tradition, barrel aging, and the craftsmanship of the master, and the power of tradition that attracts top chefs.
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T8110001017719

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About the brand

A long-established store founded in the second year of Tenpo "Echigo Miso Nishi". We will deliver the finest miso and miso pickles that have 200 years of tradition, barrel aging, and the craftsmanship of the master, and the power of tradition that attracts top chefs.
1
The large wooden barrel that has been used for nearly 200 years and the yeast cultivated in-house produce a deep and mellow fermentation that is unique to the world.
2
Particular about Niigata's local ingredients, the miso is prepared with rice koji made with 100% Niigata soybeans and Niigata koshihikari rice, giving it a mellow aroma and umami.
3
With the mission of conveying the local "Takara" to the future, we propose food that inherits tradition while incorporating new styles.

More about the Brand Owner

杤堀佳倫

TOCHIBORI　KARIN

He grew up in the field of fermentation from a young age in the miso and soy sauce brewing business founded in the second year of Tempo. After graduating from high school, he studied design outside the prefecture and returned to his hometown after the Chuetsu earthquake. In addition to serving customers at directly managed stores and operating an online shop, he obtained a miso sommelier qualification. In 2016, he was engaged in headquarters operations as a managing director. While pursuing the true value of Niigata soybeans and Niigata koshihikari rice, which have been passed down for many years, we are also actively working on the development of new products based on health consciousness. From professional chefs to households, we are taking on the challenge every day to leave a taste that will make people say, "This is our taste," to the next generation.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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[ Conveying the "Takara" of the local area to the future ]
　
In the second year of Tenpo (1831), "Echigo Miso Nishi" was born in Kashiwazaki, Niigata Prefecture.
Chiyo, who married into the Nishimaki family, received instruction in soy sauce production from her birthplace, the Honma family, and started a brewing business.
　
In addition, I believe that private offerings create a food culture created using them, and by extension, a family culture.
　
　
The reason for this is that after about 200 years, the mission of passing on the "Takara" of the local area to the future is still engraved in our hearts.
　
What is the "Takara" of the local area?
It is the "climate" of Kashiwazaki itself, and the "life" nurtured there.
And in order to make the most of them in the best condition, they are willing to work hard, and they are the "wisdom" and "heart" that have been studied for many years, close to the work of nature.
　
　
While inheriting such local traditions to the present, we continue to face brewing every day in the hope that a more flavorful time will be created beyond the dining table.
　
　

What are we doing?

[ The three essences of miso making in Echigo Miso West ]
　
First of all, "koji"
The favorite of miso lies in koji, and if this does not work, you will not be able to make delicious miso. It is important to adjust the environment as the temperature changes throughout the year and to make "strong koji". The brewer senses the temperature of the steamed rice by touching it with his hands, and uses his many years of experience and intuition to determine the optimal condition.
　
　
　
　
Second, "soybeans"
The key is to use soybeans from Niigata Prefecture and how to finish them with a good flavor. There is a trade secret in the selection of soybeans with a high protein content, and the way they are boiled. Great care is taken to ensure that the yeast works moderately during the fermentation process, creating a depth of taste.
　
　
　
　
Third, "wooden barrel"
A wooden barrel that has been used for nearly 200 years. Wooden tubs containing moisture reduce the effects of heat from the outside air, have a heat retention effect, and improve fermentation. We extract yeast from our own miso and cultivate it ourselves, and continue to protect the aroma and taste with the power of our own bacteria that have been passed down from generation to generation.

　
　
　
In addition, salt is essential for controlling the balance of activity of microorganisms that ferment and age.
The salt used in the preparation is salt containing seawater from the Seto Inland Sea, which goes well with our miso and promotes fermentation well, so that all the main ingredients are domestically produced, along with soybeans and rice.
　
The miso from Echigo Miso West that is born in this way has such a deep flavor that once you eat it, you will not be able to eat other miso.
　
　

Commitment to the product

[Lemon koji ginger miso pickles]
Based on the popular ginger miso pickles, it is a blend of rice koji derived from Koshihikari from Niigata Prefecture and salt koji with lemon juice from Setouchi. The deep umami flavor of miso is complemented by the refreshing acidity of lemon and the tangy spiciness of ginger. It goes well with noodles, and can be used as a condiment for udon and somen noodles, or as a flavor change for miso ramen. It is also useful as a dressing for seared bonito, roast beef, cold tofu, and salads.
　
　
　
[Niigata's local cuisine Kiriae]
It is a local dish that has been passed down in the area around Yahiko and Iwamuro in Niigata. It contains black sesame seeds, miso-pickled radish, and yuzu skin, and you will be surprised by the gap in appearance and the depth of flavor. Before the Edo period, the collection of annual tribute was strict, so when eating white rice at events, it is said that it was eaten from the top to the rice to hide the white rice.
　
　
　
　
　
　

Who are supporting us?

Echigo Miso West's miso is loved by a wide range of people, from restaurants such as restaurants and hotels to home dining tables.
In particular, it is supported by professional chefs who seek authentic taste, such as high-end restaurants, hotels, and Japanese cuisine, and it is not uncommon to hear that "once you eat miso from Echigo Miso West, you can't eat other miso."
It has also received high praise from people who value their health. As the master said, "Small children around 2 or 3 years old are sensitive to taste, and we have to make it something that children will be happy to eat. From that time on, eating what is good for the body is the best way to be healthy," and it is supported by health-conscious people as a real fermented food that does not rely on additives.

Brand review for Echigo Miso West

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Esthetics Salon
Posted on
11/24/25
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レモン麹は炒め物の中に隠し味で入れると美味しかったです。 カフェ経営されてるお客様にもオススメしてみます。
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レビューをいただき誠にありがとうございます！レモン糀生姜みそ漬は、まさにお料理のアレンジに隠し味や薬味としてお使いいただけると、ごはんと一緒に食べるだけではない、みそ漬の美味しさを発見していただけるのではないかと思います。ぜひ今後ともどうぞ宜しくお願いいたします。
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