Japanese cuisine thrives with flavourful Marukome miso

[Country Business Reports interviews and articles by Discovery Reports www.discoveryreports.com]

Japanese cuisine can appear deceptively simple, but the healthy and exquisitely plated dishes pack explosive flavours and textures. From traditional washoku to more contemporary fare such as ramen, sushi and curry, the Japanese utilise fresh and seasonal ingredients to offer a veritable feast for the senses. Among the most essential components of Japanese cuisine that give dishes their distinct flavour is miso, and one company has been instrumental in elevating the use of this condiment since 1854: Marukome.

In Japan, Marukome is among the leading manufacturers of fermented products, particularly miso and koji. Since its establishment, Marukome has dedicated itself to catering to different consumer preferences, and this has driven the company to constantly pursue new ideas, methods and inventions that continue to excite the palates of even the most discerning gourmand.

“Consumer needs change every day, and we need to adjust to that. This is why we need to keep going. Banking on our heritage, we mix traditional know-how with new breakthroughs to always offer something new to the customers,” says the company’s president, Tokio Aoki.

With the miso products’ rich and earthy flavours, it is easy to see why Marukome has become a staple in many Japanese households. From raw ingredients to final inspection, Marukome ensures high quality in every step of the production.

Marukome has modernised the production of miso in its technologically advanced facility, but some products still ferment the ingredients in wooden barrels – made from Neba cedar that further enhances miso’s flavour profile. Its fermentation warehouse in the Miasa Highlands, located in Kitaazumi, Nagano prefecture, sits about 1,000 metres above sea level, making it the ideal location for cold-brewing miso.