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Miso is a superfood that Japan is proud of. In recent years, the nutritional value and health effects of miso and the usefulness of fermented foods have attracted attention, and miso has become a seasoning that is widely loved not only by Japanese people but also by people around the world.
Our miso has long been utilized and supported by chefs at restaurants listed in the Michelin Guide and 5-star hotels as a miso that excites gourmets.
In order to let more people know about the charm of miso, we will continue to devote ourselves to the passion that has been passed down since our founding.

Miso is a traditional Japanese fermented condiment from crushed and steamed soybean, yeast and salt.
In Japan it is used in many cuisines typically miso soup and contains a variety of healthy ingredients that are nutrient rich and is attracting attention as a food since it has the ability to adjust the physical condition.
Raw materials of rice Koji Mugikoji, rice miso, barley miso bean miso by Mamekoji, from colors such as red miso, white miso, it will be separated from the taste, such as in Amamiso-Karamiso.

Miso does not require refrigeration

Miso is a popular Japanese souvenir

Di way home is no problem of an airplane

1. contains essential amino acids for making proteins
2. encourages the secretion of digestive juices in the stomach
3. restores the beneficial bacteria in the gut
4. aids in the digestion of other foods in the intestine
5. source of high-quality vitamin B group of plant-derived (especially vitamin B12)
6. strengthens the quality of blood and lymph
7. reduces breast cancer, prostate cancer, lung cancer and the risk of colon cancer
8. Dipicolinate in the miso be safety body from radioactive material, there is a function for discharging the alkaloid coupled with heavy metals from the body
9. Strengthens the immune system and helps lower bad cholesterol
10. Contains antioxidants to protect from free radicals

1. thin miso can be a substitute for milk and butter
2. use in soups to make a cream colour
3. puree with tofu, sour cream and lemon juice for dipping sauce
4. use vinegar and olive oil combined with herbs and miso to individual taste for salad dressing
5. miso marinade to soften animal protein and vegetable fiber
6. The dark color rice miso and barley miso of the source of braised root vegetables and pumpkin diluted with water
7. dark colour miso is high-quality protein when used beans stews
8. mix yellow miso in cheese and tofu also when makingpizza
9. combine white miso with peanut butter and apple juice to make a paste
10. combine tofu, garlic, white miso, sesame paste, lemon juice, with seaweed flakes for another paste alternative?
11. use in spring roll and/or sushi and in dipping sauces for raw vegetables