Sachi no Kowake Umashiri Kelp Miso / Echu-Toyama Souvenir Project
The logo mark represents the shape and spirit of Toyama Prefecture's culture of "sharing" and is a souvenir brand that allows customers to enjoy the prefecture's high-quality products from the mountains and the sea in small portions.
The "Echu-Toyama Souvenir Project" is a project led by the Toyama Prefectural Design Center to create a new souvenir brand from a design perspective with the aim of enhancing the image of Toyama Prefecture and increasing awareness of its quality products.
■We are promoting the development and sales of branded products through the collaboration of several companies.
Umakashi Miso is made mainly from Tonami soybeans produced in Tonami, Toyama Prefecture, with just the right amount of kelp flavor and chili pepper. It is versatile and can be used as it is, on rice, or as a secret ingredient in simmered dishes, hot pots, ramen noodles, etc.
| Year Awarded | Good Design Award 2011 |
|---|---|
| Project Entity | Toyama Prefectural Design Center |
| Designer | Mayumi Nakayama, Fine Project Ltd. |
| Ingredients | Rice miso (rice (Toyama Prefecture), soybeans, salt), sugar, soybean miso (soybeans, salt), flavor seasoning (bonito), mirin, chili pepper, vegetable oil, onion extract, pigeon pea (Toyama Prefecture), kelp powder / sake spirit, seasoning (amino acids), caramel color, acetic acid (contains soybeans, wheat, chicken) |
| Contents | 60g |
| Shelf life | At least 1 month after delivery |
| Country of origin | Japan |
If you would like to order gift wrapping, please click here.
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