Mitoku’s range of miso, made with organic ingredients of the highest quality, showcases this traditional Japanese seasoning and health food at its finest. This complexity and richness of favor is thanks to the long fermentation that is a key stage of the traditional methods by which Mitoku’s miso is made, and what sets our miso apart from most mass produced, quick-fermented products.
The long fermentation used in traditional miso making does not only serve to develop the aroma, flavor, and color of miso, but also imparts miso with its high nutritional value. Miso is known to contain active enzymes which aid digestion and support immune system health. Unpasteurized miso is thought to contain more of these beneficial enzymes than pasteurized miso. Mitoku’s miso range is organic and free from GMO and chemical additives.