Miso is one of the most well-known Japanese condiments in the world today that’s recognized for its tremendous health benefits.

At its basic, Miso is a paste derived by fermenting soybeans. These soybeans are mixed with salt and a type of mold called koji (used to make sake).

Depending on the blend, they can be mixed with other grains like barley, rice or rye. The mixture is then left to ferment in crocks from a few weeks to a year. The result is a delicious, appetizing paste that can infuse serious flavors in your tofu, ramen, soups, and even burgers, marinades, fish and stir-fry. But it’s really most widely used for the famous miso soup.

What makes Marukome’s Miso No.1 in Japan?

Marukome Miso.

With all due respect to progress, we like authentic.

It took us 157 years and 11 months to find miso’s fine balance of sweetness, saltiness, umami, sourness, and bitterness.

And it will take you one minute to discover the real taste of Japan in a steaming bowl of soup. Taste the only miso in America that promises the original taste and perfect balance of flavors. Explore your Umami – Fifth taste with Marukome’s authentic miso