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  • A sign saying "Shinshu Three Year Miso", Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso2.jpg
  • Ishii Miso vice-president, Kousuke Ishii holding three types of miso of varying age. The darker miso is older. Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso13.jpg
  • The area where the miso is made and stored. Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso8.jpg
  • Ishii Miso vice-president, Kousuke Ishii holding the basic ingredients of miso, rice koji, soy beans and salt. Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso12.jpg
  • Buying miso and miso products as souvenirs in the factory shop, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso5.jpg
  • Entrance to Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso1.jpg
  • Ishii Miso vice-president, Kousuke Ishii, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso10.jpg
  • Miso on sale in the factory shop, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso7.jpg
  • Miso on sale in the factory shop, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso6.jpg
  • A member of staff guides guests around the room where the miso is made, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso3.jpg
  • Enjoying a lunch with miso soup in the miso factory restaurant, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso4.jpg
  • Belgium tourist Nadine Martens (left) with friend eating lunch in at Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso14.jpg
  • Ishii Miso vice-president, Kousuke Ishii, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso11.jpg
  • Ishii Miso vice-president, Kousuke Ishii, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso9.jpg
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