Mother’s Andansu Miso Paste
Andansu in the Okinawan language literally means oil and miso. The local age-old traditional recipe has been passed down the generations and is contains miso paste and the tasty fat of fried pork. The locals enjoy it as a side dish on rice. It’s the staple on Yaeyama district dining tables.
The recipe starts by preparing your own homemade koji (the micro-organism which plays the most important role in the fermentation process) from scratch, and has been passed down from the local Anma (mothers) to their children and grandchildren.
Andansu is completely organic with no additives, and is made by carefully tweaking the degree of fermentation which changes daily.