Mirin

Culture representing diverse miso production methods and regional characteristics of Japan's most fundamental seasoning. Made from salted and fermented soybeans, with regional varieties including white, red, and Hatcho miso. Essential to Japanese home cooking and recognized as health food representing culinary diversity.

Fundamental Japanese seasoning made from fermented salted soybeans. Diverse regional varieties including red, white, and blended miso have existed for over 1,000 years, supporting food culture foundations through miso soup, dressed dishes, and pickles. Quintessential fermented food.

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. There are many varieties depending on region and ingredients, including red miso, white miso, and blended miso. Indispensable to Japanese meals as miso soup, it has recently attracted global attention as a health food.

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. Regional varieties include white miso, red miso, and blended miso, forming the flavor foundation of Japanese cuisine, especially miso soup. In recent years, global demand has grown as it is recognized as a health food.

Japan's quintessential liquid seasoning, brewed from soybeans and wheat. With varieties including koikuchi, usukuchi, tamari, and white soy sauce, it underpins the flavor of Japanese cuisine. Its production methods were established in the Edo period, and it is now used in over 100 countries worldwide.

Central to Japanese fermented food culture, miso is a seasoning made from salted fermented soybeans and foundation of Japanese cuisine. Numerous regional variations with diverse flavors from sweet to savory, it boasts over 1000 years of history as traditional food culture.