Miso is a traditional Japanese seasoning and health food that has been an integral ingredient in Japanese cooking for centuries. This thick, savory fermented soybean paste has protein, is rich in umami, and incredibly versatile.
Miso exemplifies the many health benefits of fermented foods, being rich with enzymes, vitamins, minerals, anti-oxidants, and essential amino acids. Traditional miso is fermented for long periods in large wooden casks, which provide an ideal environment for bacterial cultures to thrive. This serves not only to develop the aroma, flavor, and color, but also to impart the miso with its high nutritional value. During the fermentation process, the koji generates active enzymes, which aid digestion and support immune system health. Unpasteurized miso is thought to contain more of these beneficial enzymes than pasteurized miso.

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  Where did miso come from?
  Japanese people have valued miso since ancient times, at first as a seasoning with excellent preservative qualities, and increasingly because of its intense, umami-rich taste, and appetizing aroma.
  Miso is believed to have developed from a group of fermented foods which originated in China. It was introduced to Japan in the 7th century from either China or the Korean Peninsula. At first, it was a delicacy that was limited strictly to Imperial courtiers and Buddhist monks. But over time consumption of miso spread, and by the sixteenth century miso and miso soup were being enjoyed by the samurai class and by commoners. The increasing popularity of miso led to the development of various grades and types. In this way, miso, alongside shoyu, became integral to the development of Japanese cuisine.

  What is special about Mitoku’s miso?
  The introduction of modern machinery has had a significant impact on miso production in Japan. Machinery was introduced to enhance efficiency and productivity in the miso manufacturing process, leading to increased production volumes and lower cost. Large manufacturers prospered, overwhelming smaller miso producers. As a result, small producers still using traditional methods inherited from previous generations have become a rarity.
  Today, miso is well-established as a delicious and versatile superfood and its global popularity continues to increase. At Mitoku, we work closely with long-established producers in order to deliver high-grade miso full of the beneficial qualities which only come from traditional practices and long fermentation. Our miso range is organic and free from GMO and chemical additives. This commitment to authenticity is what makes our miso so different from mass market products, which are made in high volumes using artificial maturation processes and additives.

  How many varieties are there?
  The process of making miso is seemingly very simple: soybeans, salt, and koji are mixed and left to ferment. In practice, however, there is rich variety in miso, created by changes in the length of fermentation and aging, the ingredients of the koji, the ratio of the ingredients, the quality of the water, and the climate in which the miso is made. In fact, there are believed to be more than 1,300 varieties in Japan today. Each variety of miso represents a unique blend of the five tastes, umami, saltiness, sweetness, sourness, and bitterness, harmonized together by the fermentation process.
  Miso varieties which are dark chocolate-brown or reddish-brown in color tend to be rich, deep, and hearty in flavor. Paler miso usually tastes sweet and creamy, although there are some saltier varieties. In general, miso can be divided into three main categories, according to the grain used to cultivate the koji: rice miso, barley miso, and soy miso.

  At Mitoku, we have an extensive selection including Hatcho Miso, which is aged for over two years and still made using a method almost unchanged since the fifteenth century. We also supply brown rice miso, barley miso, sweet white miso, instant miso soups and freeze-dried miso powder.

Shoyu, Japanese soy sauce, is Japan’s most quintessential seasoning. Not only does it have a rich flavor, well-rounded aroma, beautiful color, and a wonderfully appetizing fragrance, shoyu also has a superb balance of the five basic tastes: sweet, salty, sour, bitter, and umami.

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  In Japan, shoyu is the most quintessential of all seasonings. Its irresistible charm lies in its rich flavor, well-rounded aroma, and beautiful color. 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 flavor.

  What are the origins of soy sauce?
  The origins of soy sauce can be traced back to China, where references to a soy sauce-like condiment were first recorded around 800 BCE. By the beginning of the seventh century, a similar condiment appeared in Japanese records. However, shoyu is very much a Japanese food. After its introduction from China, soy sauce underwent a long period of development, eventually becoming the shoyu we know today, a condiment used to enhance the flavor of other ingredients.

  The key period in this development was the Edo period (1603-1868). During this time, Edo (now Tokyo) grew dramatically, bringing with it great social change and new economic demands. This also prompted innovation: new varieties of shoyu were developed to meet the tastes of Edoites. Shoyu became an indispensable accompaniment to many of the dishes perfected during this period and which today are considered quintessentially Japanese, including tempura and sushi.

  When did soy sauce become known overseas?
  The Edo period also saw the first exports of shoyu to the rest of the world. Shoyu was shipped overseas on Dutch boats sailing from the Dejima trading post, bound for countries across Asia and Europe. One destination was the court of Louis XIV, who ruled France from 1643 to 1715. The Sun King and his courtiers were delighted with this exotic new ingredient, made in a far-off land and sweet, salty, and savory all at once.

  Exports of shoyu have continued to grow, especially as the reputation of Japanese cuisine as healthy and balanced has grown. Shoyu in particular has established itself as a versatile product with applications beyond Japanese cooking. Today, it is popular across the world with cooks working in a wide variety of different cuisines.

  What kinds of soy sauce are there?
  In Japan, soy sauce is divided into a number of categories, but most of the soy sauce available outside of Japan is either shoyu or tamari. The main difference between the two types is the ingredients used. Shoyu is made from soybeans, wheat, water, and salt, while tamari contains little to no wheat. Mitoku’s tamari is free from wheat and gluten. Our soy sauces are the finest quality available, manufactured by our artisan producers using traditional recipes passed down for generations and top quality non-GMO soybeans.

  In Japan, soy sauce is divided into a number of categories, but most of the soy sauce available outside of Japan is either shoyu or tamari. The main difference between the two types is the ingredients used. Shoyu is made from soybeans, wheat, water, and salt, while tamari contains little to no wheat. Mitoku’s tamari is free from wheat and gluten. Our soy sauces are the finest quality available, manufactured by our artisan producers using traditional recipes passed down for generations and top quality non-GMO soybeans.

Most quintessentially Japanese seasonings are fermented products, and they have their emphasis on umami, balance, and subtle enhancement to highlight the natural flavors of ingredients, rather than overpowering them as the following products.

The secret element behind the complex taste of Japanese cuisine can be found in its use of unique spices. Japan has a wide array of fragrant and flavorsome spices that add unmistakable accent and depth, playing an important role in enhancing the country’s food culture.
Mitoku offers an extensive selection of the most popular organic Japanese spices, including wasabi, yuzu, Japanese chili peppers – each vibrant and highly aromatic, with its own characteristic flavor. Experience a new range of taste sensations with our organic spice range, introduced here.

Japanese green tea is characterized by its bright green color, unique aroma, and delicate balance of umami, sweetness, astringency, and bitterness. Green tea comes from the same plant, Camellia sinensis, as black and oolong teas. However, the processing of the leaf, in particular the steaming process unique to Japanese green tea, allows the tea to retain both its beautiful color and beneficial health properties. Besides, we have a caffeine-free Japanese mulberry tea range to offer.

There are a wide variety of Japanese noodles, with the two main types being those made from buckwheat (soba) and those made from wheat (udon). Both are made without using eggs, so they are light and easy to digest, as well as being quick and easy to prepare, delicious, and satisfying.
In addition to these traditional Japanese noodles, Mitoku now offers handy and wholesome ramen noodles and healthy shirataki noodles, in response to their global popularity.

Sea vegetables are rich in nutritional content thanks to tidal currents, which help them to accumulate essential minerals such as calcium, potassium, iron, and zinc. Nutritional value aside, in East Asia sea vegetables are also thought to contribute to general well-being. Mitoku offers a wide range of high-quality sea vegetables with a rich diversity of flavors, colors, and textures. Our sea vegetables are sourced exclusively from small, traditional suppliers, for whom harvesting the bounty of the sea is a way of life, and who pick wild sea vegetables when they are at their peak. Our sea vegetables are grown in the beautiful, emerald waters of Hokkaido, Ise, and other coastal regions famous for high-quality marine produce.

Pickled foods or tsukemono are an integral part of the Japanese diet. Originally developed out of necessity as way to preserve food before the advent of refrigeration, Japanese pickles now exist in wide variety of forms, with many regional specialties boasting their own unique and subtle variations in flavor.
Mitoku works with producers that create naturally delicious pickles according to the time-honored methods of one-form pickling that have been developed over centuries. Our products are made using a wide variety of pickling techniques and media, including bran, salt, vinegar, miso, shoyu, and the residue from sake production, but common to all our traditional pickles is the absence of refined sugar, commercial salt, synthetic vinegar or soy sauce, and preservatives.

Kuzu and kanten (agar) are both plant-based Japanese traditional ingredients used primarily as gelling and thickening agents in a wide variety of dishes ranging from sweets to savory dishes such as soups. Kuzu is derived from the root of the kuzu plant (Pueraria lobata), while kanten (agar) is made from sea vegetables.

Dashi is a simple broth used as a base in most Japanese cooking, such as miso soup, noodle soups, tempura dipping sauce and more. Dashi is full of umami components that increase depth, richness, and complexity in flavor of dishes. This subtle flavor of umami-rich dashi enhances the natural taste of other ingredients and serves to transform the flavor.
Dashi is commonly made using kombu (kelp), katsuobushi (dried bonito flakes), and shiitake mushrooms. There is also a vegan broth, which is associated with traditional Japanese Buddhist cooking. This broth is mainly made using Shiitake and Kombu. Here are some ingredients.

In addition to our main product categories, Mitoku offers an extensive range of carefully curated specialty products, with a focus on traditional and organic foods beneficial to those following a macrobiotic or vegan diet. All of these products share the same core qualities that are central to the Mitoku ethos: superlative taste, exceptional quality, and the promotion of well-being.