When MIYAKO ORIENTAL FOODS was incorporated on January 26, 1976 in downtown Los Angeles, we became the first U.S. manufacturer of authentic Japanese miso on a commercial scale. Making miso in California was never going to be easy. After all, miso is fermented with the ingredient koji, and because humidity is key to koji's growth, California's dry weather isn't suited to the process. But as a result of a great development strategy and extensive testing, the company was able to successfully make miso that, to this day, continues to grow in quality.
Our company takes pride in making the best possible miso, so we only use organic soybean in our products. In order to expand its operations, our company has relocated to its current location in Baldwin Park, California, in 1982. Today, we produce authentic Japanese sauces in addition to miso, and we bring our experience and expertise to chefs and businesses that depend on Japanese food ingredients. Our products are widely available throughout North America and shipped to many overseas countries. We are dedicated to manufacturing the best quality miso, and to helping to enable and promote a healthy global population.
"By using our great fermentation technology and by manufacturing authentic and high-quality products, to help create and promote a healthy, global well-being."
We produce four main brands: Cold Mountain, Yamajirushi, Kanemasa and Yamaizumi of which Kanemasa and Yamaizumi are exclusively for Shiro Miso
Our facility is certified to the GFSI (Global Food Safety Initiative) under the SQF (Safe Quality Food) annual 3rd party audit standard.
Our products produced in the U.S. to the USDA organic regulations can be shipped to the EU under the equivalence arrangement. In addition, our organic products are certified in compliance with the terms of the U.S.-Canada Organic Equivalency Arrangement.
Our Kosher certified products are pareve, meaning they don't contain meat, milk, or their derivatives.