While there are many different brands of Miso flooding the market these days,
we only focus on making REAL MISO, respecting the 1300 year old Japanese traditional style, which are:
Simple Ingredients (nothing extra added), Hand-Crafted, and Natural Fermentation.
Some parts of this is not as efficient, especially since natural fermentation needs at least 6 month to 3 years or more. (In contrast to this, many of Japanese industrial miso are made in a short time by temperature control.)
But we would love to keep our style because we believe it’s the only way to create miso’s real flavor, containing all the tastes: sweetness, saltiness, sourness, bitterness and umami, mixed together with their unique complexity.
What is fascinating is each batch of miso flavor comes out a little different due to natural fermentation. The variations can come from the seasons, the weather, temperature/humidity, or maybe even our own condition throughout the process. We love this kind of cooperation with nature, and we want to spread the unique characteristics and flavor of our miso from Portland to the world.
Raw ・ Unpasteurized
Although our miso’s shelf life is 2 years and 6 months, we don’t pasteurize them and use artificial preservatives. Only the necessary amount of salt is used in real miso, and when it is given time to ferment adequately, it will prevent mold from growing even though it’s unpasteurized with no other preservatives. Our oldest miso was aged for over 10 years and it’s still in good condition.
Organic, No MSG
No Artificial Ingredients
By allowing our miso to take its time in the fermentation process, we are able to create a superior flavor without the need for extra additives or flavor enhancers.
Non GMO
We only use Non-GMO ingredients in all of our products.
Japanese Traditional Style
We use the traditional recipe & concept passed down for over 1300 years in Japan to bring you quality. These are: Simple Ingredients (nothing extra added), Hand-Crafted, and Natural Fermentation. Another point we love is that miso culture has grown dependently on each local ingredients and climate in Japan. That’s why miso has lot of variety. It really matches the Eat Local Spirit. So, we’ll continue to create our unique miso in Portland with this spirit in mind.
Naturally Aged in the Portland Climate
Our Miso naturally ferments (天然醸造) from 6 months to 3 years in the Portland climate. As time passes, lots of flavor and nutrition are created by active enzymes and microorganisms. Even though we use the same ingredients and recipe for every batch, the results are different each time. This is the mystery of natural fermentation.