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.

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


Nama (Unpasteurization)
Unpasteurized Nama Miso means no heat treatment is given during manufacturing process, and
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. While pasteurized miso is fine in terms of flavor and easier to ship, the pasteurization process reduces the health benefits of miso, trading nutrition for convenience.

We will continue to use 100% Japan-grown, environment-consciously grown ingredients, which basically does not use pesticides, chemical fertilizers, or weed killers. Furthermore, water used in our products are local mountain spring water trickling from the top of the local mountain.


More contents coming soon….