Oita, kyushu island, Japan

I grew up deep in the mountains of Oita, Southern Japan.

My mom and grandma made handmade miso once a year from using my grandma’s rice koji, my dad's rice, local sea salt and dad's soybeans every year.

We started the every morning with a fresh farm vegetables and neighbor's fresh tofu for miso soup -like morning coffee here! and we all ate about 25 kg of miso a year!

When I came to Canada 13 years ago, I was trying to figure out to made our miso but could not get the same taste. Tried again and again….After three years of learning from my mother, I finally made the traditional my family taste miso using handmade my fresh rice koji and Non-GMO organic canadian soybeans and organic chickpea here.

No sweeteners, no preservatives, no heart control, totally natural way same as 70-years ago my grandma was workingon it.

My miso has deep sweetness and umami from rice and beans.

I would love to everyone to enjoy the truly delicious my traditional family miso.

Usually takes 10 months (south kyushu) to ready, but here in Victoria Canada is bit colder, so takes a year to mature.

It is only sold once a year.

Enjoy!