Miso is a traditional fermented food with a history spanning more than 1,300 years. It remains one of Japan’s most cherished and essential condiments, recognised both domestically and internationally as the authentic “taste of Japan.”
An old Japanese proverb says:
“Spend your money at the miso store rather than on a doctor.”
This wisdom reflects miso’s long-standing reputation as a health-promoting food, enjoyed daily across generations.
Made primarily from soybeans—often referred to as “the meat of the fields” due to their rich protein content—miso undergoes fermentation, which breaks down proteins into amino acids, the foundation of umami flavour. Through this natural process, miso develops amino acids and vitamins not present in raw soybeans, making it highly nutritious and easily digestible.
Modern research continues to highlight the benefits of fermented foods, reaffirming the ancient belief in miso’s positive effects on health and wellbeing.
In Japan, a product can only be called “true miso” if it is a semi-solid made solely from soybeans, rice, and salt. Some commercial imitations add synthetic ingredients such as riboflavin, which disqualifies them as genuine miso.
If you seek authentic miso, crafted in accordance with Japanese tradition and purity, ours stands as the number one choice.
Would you like me to create a shorter marketing summary or tagline (e.g., for packaging or a trade brochure), such as:
“True Japanese miso — pure, fermented perfection for over 1,300 years.”
salt replacement & Umami
What miso is right for you...?
Our miso is available in four primary formats:
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White Paste
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White Powder
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Red Paste
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Red Powder
White miso offers a sweeter, lighter flavour profile, making it ideal for white meats, baked goods, and sweet applications.
In contrast, red miso provides a richer, more rounded, and deeply savoury flavour, perfectly suited to red meats, hearty sauces, and robust savoury products.
Whether in paste or powder form, our miso delivers authentic taste, versatility, and consistent quality, allowing seamless integration across a wide range of culinary and industrial applications.
Benefits of Miso in food Applications
Miso offers a variety of functional and sensory benefits that make it a valuable ingredient in modern food manufacturing:
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Salt Reduction – The natural glutamates present in miso enhance overall flavour intensity, allowing for a reduction in added salt without compromising taste.
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Umami Enhancement – Through its careful fermentation process, miso develops high levels of naturally occurring glutamates. These compounds not only boost savoury depth but also contribute to flavour complexityas proteins are broken down into glutamic acid.
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Meat Tenderising – Miso naturally contains amylase and protease enzymes, which help break down protein chains in meat, resulting in improved tenderness and texture.
Incorporating miso into formulations can therefore deliver enhanced taste, functionality, and nutritional appeal, supporting the development of premium, clean-label products across multiple food categories.
Application sample recipes
Tofu…1/2 block
Seaweed…40g
Dashi…300ml
Miso…3 Tbsp
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Prepare the Base:
Pour the dashi into a pan and bring it to a gentle boil over high heat. -
Add the Miso:
Once the dashi reaches boiling point, reduce the heat. Gradually whisk in the miso until fully dissolved. -
Add Ingredients:
Cut the tofu into 2 cm cubes and roughly chop the seaweed into 2 cm pieces. Add both to the pan with the miso-infused dashi. -
Finish the Soup:
Turn off the heat just before the soup reaches a full boil — when the tofu begins to float and gently shake. -
Serve:
Ladle the soup into bowls and garnish with freshly chopped vegetables, such as spring onions, for a light, aromatic finish.