Miso

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 fundamental seasoning in Japanese cuisine. Made from soybeans and salt using traditional fermentation techniques, it has distinctive production regions including Noda and Choshi in Chiba and Tatsuno in Hyogo. Characterized by simple flavor and deep umami, it is essential to Japanese cuisine. It was exported internationally as early as the 17th century.

A Japanese seasoning made from fermented, salted soybeans and wheat. Essential in Japanese cuisine since the Edo period, it ranks alongside miso as a fundamental seasoning. Noda shoyu from Chiba is famous, with traditional fermentation techniques producing its distinctive flavor. Now exported worldwide, it represents Japanese food culture globally.

A traditional Japanese fermented food made by fermenting soybeans with Bacillus subtilis. Its distinctive stickiness and aroma divide opinions, but it is extremely nutritious. Components such as vitamin K2 and nattokinase have drawn attention, leading to a worldwide reassessment as a health food.

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.