The thick, fragrant and mellow taste has been slowly simmered with history to create Taiwan's first brand of organic miso and organic black bean soy sauce. The founder, Mr. Hsu Huolie, founded Central Taiwan's first professional brewing production factory in 1945, using Taiwan's excellent local crops to produce miso, red rice wine and bean paste products. In 1976, Mr. Xu Zonglin took over and introduced the production lines for black bean soy sauce and vegetable pickled cans. In 1999, the third generation Mr. Xu Lisheng standardized the manufacturing process and successfully introduced "food safety", "organic brewing" and "industrial tourism" to break through the traditional industry framework and enhance brand value.
It is a miso, soy sauce and pickle brewery founded by the first generation founder Mr. Xu Huolie in the 1930s and 1940s of the Republic of China. It has simple Japanese-style wooden partitions and decoration. The front of the store is set up as an accounting, shipping and customer reception area, with stacks of There are large barrels of miso of different weights (15 Taiwan Jin and 30 Taiwan Jin), selling miso for different uses, such as red miso, white miso, granulated miso (for pickled melons), etc.
A simple office desk and bookcase are used in the store to store the required shipping accounts and orders. There is a traditional scale next to the table for shipment confirmation. Behind the door on the right is the living area. The concierge at the back of the store is set up for miso steaming and making koji. and soy sauce and pickle production factory. Two red and one white miso wooden barrels are placed at the door to make it easier for neighbors and customers to dig out and use in retail. In the era when there were no plastic bags, the brewery clerks were packaging the miso in fresh rice dumpling leaves (Ma bamboo leaves) and fixing them with hemp for convenience. Guests pick up. In the era of agricultural society, Xu Huolie risked his life just so that his guests could have delicious pickles on the table and a bowl of happy miso soup.
In order to continue the spirit of Taiwan's brewing culture and promote local characteristic cultural crafts and agricultural products, Miso established the country's first miso brewing cultural center. Experience handicraft activities through the five senses, using the concept of "mobile museum" and local creation operations. The exterior of the building is built using the concept of environmentally friendly green building. The museum displays century-old antique cedar barrels, koji wooden koji boxes, and miso-making miniature crafts. Models etc.
The museum provides multi-lingual guides and catalogs, detailing the raw materials of Miso products, the history and origin of miso, the Japanese and Taiwanese pronunciations of miso, cooking methods, etc. Professional tour guides often provide interesting questions and answers and cute words The interactive design of the exhibition allows people to quickly learn about miso. When visiting, people can put on a Japanese yukata and take photos with the century-old cedar trees, leaving a beautiful memory of this brewing and food experience.
One of the goals of Miso's sustainable promotion is to learn brewing cultural knowledge through the cultural center's diversified methods. In recent years, the cultural center has also taken the initiative to go to campus to teach miso brewing.
