Made with 100% soybeans and wheat from Ama Town. Using traditional methods, Ama mothers carefully handmade over about three months of preparation. In Oki, there is no soy sauce brewery, so this is a traditional additive-free miso made by households as a substitute for soy sauce and has been made in various households since ancient times. [Recommended way to eat] Of course, it's delicious when served piping hot with rice, grilled rice balls, or cucumber, or when seasoned with stir-fried vegetables or grilled fish. In Oki, it is often used for turban shell tsuboyaki. [Ingredients and Materials] Koji (wheat from Ama Town, soybeans from Ama Town), mirin, rice koji, salt, raw sugar [Contents] 　100g [Storage Instructions] 　Store away from direct sunlight, high temperature, and humidity.