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Japanese Government Honors Mitoku for Contribution to Food Exports

We are delighted to announce that Mitoku has been awarded the Minister of Agriculture, Forestry, and Fisheries Prize at the 5th Awards for Excellence in Exports. This award is intended to shine a light on organizations and individuals involved in the export of Japanese foods. By recognizing their contributions, the Minist……

Our Philosophy

Mitoku is a dedicated member of the organic food movement. We believe that organic is always the best option and are opposed to the widening development and use of genetically engineered foods. Our commitment to quality will never be compromised by the pressure to compete with cheap, mass-produced goods. Providing the products needed to maintain the well-being of the individual and the health of the natural environment: this was our goal at the beginning over 50 years ago, and it remains our goa……

Shoyu Soy Sauce

Mitoku uses GMO-free whole soybeans

There is a world of difference between Mitoku organic soy sauces and most other products on the market. The biggest difference is in the raw ingredients. Today, about 80% of the soy sauce produced in Japan uses processed soybeans, which are cheaper, easier to transport, and allow for quicker fermentation than whole soybeans. Mitoku, by contrast, uses only whole soybeans, which provide the full nutritional content of the soybe……

Sencha

Organic Sencha

Sencha is the most popular variety of Japanese green tea. It has a beautiful emerald color and a gentle flavor, combining sweetness and umami with hints of bitterness. When enjoyed hot, sencha relaxes and invigorates, while cold sencha is wonderfully refreshing in summer.

After being harvested in s……

What is Koji?

kojiAsk any miso maker and the answer will be the same: great miso cannot be made without great Koji. That’s how essential Koji is to the production of miso. But just what is Koji? Koji, the fermentation starter without which miso cannot be made, is made with a culture (sometimes also referred to as a fungus), Aspergillus oryzae. This is called <……

Soy Sauce

In Japan, shoyu is the most quintessential of all seasonings. Its irresistible charm lies in its rich flavor, well-rounded aroma, and enticing appearance. Shoyu has a superb balance of the five basic tastes – sweet, salty, sour, bitter, and umami – and gives off a wonderfully appetizing fragrance when heated. This is a truly magical seasoning, able to bring out the best of every ingredient. It is this quality that prompts the Japanese cook to reach for the shoyu whenever a dish is lacking in fla……