High-Quality Miso Paste Naturally Fermented in Japan【YAMASAN】

From the brand YAMASAN, you can enjoy Japanese traditional food culture anywhere in the world. Since 1995, we have been delivering carefully selected traditional Japanese foods such as miso, soy sauce, and tea, inspired by the demands of our international customers. Our dedicated team shows you the essence of Japanese traditions and delivers authentic Japanese cuisine.

Miso, an ingredient of miso soup, has a long history in Japan dating back to the Asuka period (710-794), when it was not soluble in water and people ate it by licking it off. In the Kamakura period (1185-1333), the custom of eating miso soup with every meal was established, and it became popular as a food for warfare. Miso then became a staple of the Japanese diet in the Edo period (1603-1867) and continues to appear on every family's dining table.

During the fermentation and maturation of miso, the Yatsugatake Natural Brewery, located at an altitude of approximately 850m, uses subterranean water of Yatsugatake pumped up from nearly 90m underground, which brings out a mellow and deep flavor to the naturally brewed Shinshu Miso.

The process of making rice miso involves boiling, steaming, and pressure cooking the soybeans, followed by the steaming of rice to create rice malt (koji). The soybeans, rice malt, water, and salt are then mixed and undergo a long fermentation and aging process in the brewery's cool mountainous environment, resulting in a mellow, full-bodied flavor.

We manufacture with a commitment to raw materials and use only Japanese ingredients, including Koshihikari rice from Akita prefecture, which is famous among Japanese people and even people overseas.

Miso is not only used in miso soup but is also suitable for a wide variety of dishes as a seasoning. Twice-cooked Pork with Miso is a nutritious recipe that combines vegetables and meat with miso, and you can use this miso to create your own recipes.

Our Shinshu Miso is characterized by its shiny light color, refreshing strong taste, and rich aroma due to the action of yeast and lactic acid bacteria as a probiotic. The traditional natural brewing process, without heating, brings out the richness and depth of flavor, as it has been done for over a thousand years.

We carefully selected the ingredients in Japan, including the soybeans from Akita, Koshihirari rice, and the underground water from Yatsugatake Mountains at an altitude of nearly 90 meters, which are matured slowly in the Yatsugatake Natural Brewery located at an altitude of approximately 850 meters.

We chose a tube-type for the packaging of miso so it can be used easily and conveniently when cooking, making it easy to use with one hand and store in a small refrigerator. With 300g (10.58OZ) of miso, you can enjoy about 20 cups of miso soup and use it as a secret seasoning for various soups, dressings, and even your original seasoning.

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