Frequently Asked Questions
Have Fun with Miso! Learn about the basics, find out how to choose the right miso, and get creative with delicious and healthy recipes.
What is Miso?
Miso (pronounced MEE-so) is a versatile, high-protein seasoning paste concentrate made from soybeans, grain (rice or barley), salt and water.
Miso is one of East Asia's most important soy food. It originated in China some 2,000 years ago and was brought to Japan during the 7th century. It combines the goodness of soybeans with a fermentation process, making miso very beneficial to us (see benefits of miso).
Miso is a highly versatile seasoning and is available in a variety of flavors and colors. The color ranges from cream to deep brown, depending on the ratio of soybean to rice, the amount of salt and the length of fermentation.
We feel that miso has come to the West to stay. It is fast becoming an essential element in America's evolving cuisine and for the health-conscious people. It is destined to become the food of the world.
Check out our miso! x
What is the right miso for me?
Choose your Miso. The traditional Japanese style miso- Shiro and Aka is the stronger and concentrated. The Mellow "Hawaiian" style miso is milder and sweeter. If you are looking out for salt content, then the 60% reduced sodium "Kyoto" style miso is the right miso for you.
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How should Miso be stored?
Miso should be kept refrigerated to maintain quality of its color and taste before and after opening. It can be frozen to make it last far beyond the recommended shelf life. After opening, you may continue to enjoy the miso as long as it has not been contaminated with any other ingredients. x
What is Koji?
Koji is one of the key ingredients used in making miso. (Koji is also used to make sake and soy sauce). The rice koji
is prepared from steamed rice inoculated with "koji starter", consisting of spores of the mold Aspergillus Oryzae, then incubated for about 45 hours until each kernel of rice is covered with a bloom of fragrant white mold. One of the functions of the mold is to produce enzymes that will later break down the miso proteins, carbohydrates and oil into more readily digestible nutrient and also produce Umami. Using high-quality koji is the secret to making good miso. x
Where can I find your products?
You can find our products at your local Japanese market or health and specialty food store. Please contact us
for further information. x
How do I make miso soup?
Making miso soup
is very simple and easy! All you need is water and your favorite miso paste and ingredients.
Traditionally, we use bonito or kombu broth to make miso soup. However, you can use another kind of broth, such as chicken, beef, and veggie—for this soup. Miso is so versatile that it pairs well with many types of ingredients. Despite the simplicity of its making, miso is so flavorful and tasty. Just combine water with your favorite miso paste and ingredients, including your favorite vegetables!
What is Yuzu?
Yuzu is a Japanese citrus fruit. It has distinct fragrant aroma and a brisk tartness. We use the famous "Kitagawa Mura" region yuzu of Shikoku Island, Japan, considered by many to set the standard for the preferred aroma and flavor of yuzu. Check out our Yuzu products: Retail
and Food service