beloved for generations
and miso meets
Ever since Japan’s Edo period (1600 to 1867 AC), Miso has been known as a healthy and tasty condiment and has been beloved for generations.
Miso is made with soybeans, rice (or barley in some cases) and salt by being fermented for a certain period of time. It originated in China, spread to Japan in the 9th century and became known as Miso paste. In the long history of Japan, Miso has been a sufficient protein source, to enhance rice, soup or as a sauce over vegetable side dishes.