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 its natural flavor, which contains no food additives.
Miso, an essential seasoning in Japanese cuisine.
There are probably no Japanese people who have never eaten miso.
Miso soup is synonymous with miso dishes, but miso 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, lipids, 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, and their preparation methods and uses differ.
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 rice miso with a deep red hue 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 tends to be shorter, leaving the miso with the original whiteness of the soybeans and little coloration.
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 continuously 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 products are made using U.S.-standard manufacturing methods.
Despite the strict inspection, we successfully passed, and 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 sells is a misconception and a mistake.
There was a time when products solely branded as "Made in Japan" sold well, but now, due to issues like the nuclear accident and the spread of norovirus, the myth of "Made in Japan" is collapsing.
Overseas buyers no longer need to insist on Japanese products; they are naturally shifting toward 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, which is a fatal mistake.
Therefore, Japan’s remaining path is to improve quality.
Japan has many companies with a long history that cannot be easily imitated overseas.
Leveraging the expertise cultivated over generations, producing 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," and that offer value commensurate with their cost, 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 × 2
■ Ingredients: White rice, soybeans (non-GMO), salt
■ Manufacturer or Seller: Marukura Foods
■ Expiry Date: 6 months from the shipping date
■ Storage Method: Avoid high temperatures and humidity; store in a cool, dark place
■ Category: Food
■ Country of Manufacture: Japan
【Disclaimer】
* The listed expiration date indicates the number of days from the manufacturing date. Please contact us for the actual date.
* Since our inventory is shared with our official website, there may be times when the product is out of stock, available for order, or canceled.
* Due to product renewal, packaging or contents may differ slightly from the product delivered.
* Mail delivery is via post; cash on delivery is not available. Due to thickness restrictions (under 3cm), packaging is simplified.
* We are not responsible for damages to the outer packaging.
Product Number: marukura-wmiso2