Marukura Domestic White Miso is made using rice from Okayama Prefecture, soybeans from Shiga Prefecture, and salt from Okinawa (Shima Sea Salt).

(We also have a certificate of origin for the sake sweetener used in our products.)

Using our expertise as a sake sweetener shop, we have created a sweet, white miso.

In Japan, it is commonly used in ozoni (New Year’s soup) and other soups, and overseas it is well-received as a salad dressing or a dressing for Japanese-style dishes.

Please enjoy the natural flavor without any food additives.

Miso, an essential seasoning in Japanese cuisine.

There are probably no Japanese people who have never eaten miso.

Miso is synonymous with miso soup, but it is also used in rice balls and fish dishes.

Miso is loved not only in Japan but around the world as a taste of Japan.

Miso made from soybeans is rich in nutrients derived from soybeans.

Through fermentation, soybeans produce large amounts of amino acids and vitamins.

In addition, it contains nutrients such as carbohydrates, fats, potassium, magnesium, and dietary fiber.

It is no exaggeration to say that few foods contain such a wide variety of nutrients.

Even within miso, there are various types, with differences in preparation methods and uses.

The most common type of miso nationwide is rice miso.

The color of rice miso varies from yellow, yellowish white, to red.

Light-colored miso typically uses boiled soybeans, while darker red rice miso uses steamed soybeans.

Furthermore, miso that uses more rice malt (koji) tends to have a shorter fermentation period.

White miso, often seen in the Shinshu region, is characterized by a shorter soaking time for soybeans compared to red miso.

It also differs in that soybeans are boiled rather than steamed.

The aging period varies from a few days to several months depending on the type, but overall it is shorter, leaving the miso less colored and retaining the white appearance of the raw soybeans.

Compared to red miso, white miso has a sweeter taste.

◆ Benefits of White Miso

White miso contains GABA, which is considered beneficial to consume at night. It is also rich in lactic acid bacteria. One spoonful of white miso contains as many lactic acid bacteria as 100 grams of yogurt.

＜Marukura Foods＞

Our company exports organic foods (such as brown rice amazake, white miso, barley miso, natto miso, etc.) not only within Japan but also to North America, the EU, Australia, and Southeast Asia. We are constantly working to meet not only domestic hygiene standards but also overseas hygiene standards.

In November two years ago, we underwent an inspection by the FDA (U.S. Food and Drug Administration) to verify whether our food is produced according to U.S. standards.

Despite very strict inspections, we successfully passed, and our exports have continued smoothly since then.

Worldwide, this level of hygiene management is proof of high quality; being delicious alone is no longer sufficient.

The idea that "Made in Japan" automatically guarantees sales is a misconception and a mistake.

In the past, products sold solely on the "Made in Japan" brand, but now, due to issues like nuclear radiation from the nuclear accident and the threat of norovirus, the myth of "Made in Japan" is collapsing.

Overseas buyers no longer need to insist on Japanese products; they are naturally shifting to cheaper products from China and Southeast Asia.

However, competing on price with China and Southeast Asia, considering Japan’s high labor costs, would inevitably lead to a decline in quality and is a fatal mistake.

Therefore, Japan’s remaining path is to improve quality.

Japan has many companies with long histories that are difficult for overseas competitors to imitate.

Leveraging the expertise cultivated over generations, creating delicious foods is Japan’s last remaining option, and this is also the revival of the "Made in Japan" brand.

We will pursue products that are recognized worldwide as "not just cheap but worth the price," reflecting their true value, rather than settling for "cheap and poor quality."

We appreciate your continued support and cooperation.

■ Product Name: Marukura Domestic White Miso 250g, Miso Marukura Additive-Free Shima Sea Salt, GABA, Lactic Acid Bacteria

■ Content: 250g × 4 packs

■ Ingredients: White rice, soybeans (non-GMO), salt

■ Manufacturer or Seller: Marukura Foods

■ Expiry Date: 6 months from shipping date

■ Storage Instructions: Store in a cool, dark place, avoiding high temperature and humidity

■ Category: Food

■ Country of Manufacture: Japan

【Disclaimer】

* The listed expiration date is based on the manufacturing date. Please contact us for actual expiry details.

* Since inventory is shared with our official website, there may be times when items are out of stock, available only by order, or cancellations occur.

* Due to product renewal, packaging or contents may differ slightly from the delivered product.

* Mail delivery is via post. Cash on delivery is not available. Due to thickness restrictions (3cm or less), packaging is simplified.

* We are not responsible for damages to the outer packaging.

Product Number: marukura-wmiso4