History
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.
Mission Statement
"By using our great fermentation technology and by manufacturing authentic and high-quality products, to help create and promote a healthy, global well-being."
Our Brands
We produce four main brands: Cold Mountain, Yamajirushi, Kanemasa and Yamaizumi of which Kanemasa and Yamaizumi are exclusively for Shiro Miso
Yamajirushi
Yamajirushi brand was born in Japan's famous Shinshu miso region. This production know-how and flavor profile was imported into CA, USA. Recently we have created and added many sauces for Food Service under this label. Today many top Japanese restaurant chefs in the USA use this brand of miso and sauces.
Cold Mountain
Cold Mountain brand was created to market "all natural" miso to the general American public. The name was christened by a notable author of The Book of Miso, William Shurtleff. The name depicts the very cold snowy winters of the mountainous Shinshu (Nagano) region of Japan.
Kanemasa
Kanemasa was a well known brand of miso in and around the San Francisco Bay area in the early 1900's. Production was halted during the 2nd World War when the proprietor was sent to a Utah relocation center. After the war production resumed in the Salt Lake City area. In the 1970's Miyako Oriental Food purchased the business to continue the tradition of the Kanemasa brand. This miso is finished milder and sweet in the Western Japan style.
Yamaizumi
Yamaizumi was the miso brand for the Los Angeles area since the early 1900's. It was produced in the Boyle Heights area. Like Kanemasa, it survived the hardships during the second World War. And in the 1970's, Miyako Oriental Food also purchased this business to preserve and continue the tradition of the Yamaizumi brand. This miso is also finished mild and sweet in the Western Japan style.
Certification
SQF
Our facility is certified to the GFSI (Global Food Safety Initiative) under the SQF (Safe Quality Food) annual 3rd party audit standard.
USDA Organic
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.
Kosher
Our Kosher certified products are pareve, meaning they don't contain meat, milk, or their derivatives.