Miso Soup

Japan has four clear-cut seasons from the ancient times. The seasons are spring, summer (high temperature and humidity), autumn, and winter (low temperature). Taking advantage of these characteristic seasons; especially low temperature in winter and high temperature with humidity in summer, Japan has developed to make quality miso, the backbones of Japanese cuisine.

    1. Ingredients
    At Yamaki Jozo, we use 100% Japan-grown, environment-consciously grown ingredients, which basically does not use pesticides, chemical fertilizers, or weed killers. Japan-grown ingredients themselves are premium and expensive compared to imported ingredients; however, we will continue to use Japan-grown ingredients to keep truly Japanese traditional taste and support local organic or sustainable farmers in Japan.

    Also, water used in our products is local mountain spring water trickling from the top of the local mountain. This spring water helps us to make our clear miso taste.

    2. Traditional Slow Fermentation and Aging
    We will always follow the traditional methods to make our Miso products.

    3. Nama (Unpasteurization)
    Unpasteurized Nama Miso means no heat treatment is given during manufacturing process.
    Since pasteurization is designed to kill microbes, unpasteurized miso has the best probiotic activity. This type of miso will always be sold refrigerated in glass jars or plastic containers, and pasteurized miso is more commercially used as it is easier to ship. Since pasteurization process reduces the health benefits of miso, trading nutrition for convenience, we only produce unpasteurized nama miso. Miso types we offer are (1) Rice Miso (made with Brown Rice Koji/ White Rice Koji), (2) Barley Miso (made with Barley koji), and (3) Soybean Miso (made with Soybean Koji).


More contents coming soon….