Miso, pickles, and salted plum used in breakfast, lunch, and dinner menu.
Established in 1957 by the current company president Haruo Gunji, Gunji Miso Tsukemono prides itself on "natural fermentation" which utilizes the temperature changes of Japan's four seasons. Its most popular product, brown rice fermented miso, uses the brown rice of Koshihikari rice as a koji fermentation base. The miso has a mild and deep savory flavor brought about by slow fermentation. In addition to miso, Gunji Miso Tsukemono also offers a wide range of "tsukemono" pickles. Among these, "bettarazuke" daikon radishes are a best-seller. Pickled with the skin-on, it produces a popular flavor that is not too sweet, as well as a unique texture.
1-14-2 Torigoe, Taito Ward, Tokyo #111-0054
17min walk / 7min bicycle ride from NOHGA HOTEL
〉See on Google Map
Open Hours: 9AM-7PM
Holidays: Sunday, National holidays, 2nd/4th Mondays
〉Neighbors Interview "Gunji Miso: A devotion to 'naturally fermented' miso"