The different types of Miso are fermented in large wooden barrels and use only tradition ingredients. Different from Miso sold in most supermarkets, the fermentation process is not stopped before packaging and the IICHI Miso therefore not only has a lot of Umami, but it still includes the living cultures that also are said to have health benefits.

Unique to their production room, based in Odawara city, is the train rails than runs through the building which they use to move ingredients from one place to another. Not only is it a clever way to swiftly move their heavy raw ingredients to the wooden vats, but also it adds a special, fun element to their family business; “being the only miso factory in Japan using a train rail” says Mr. Kato proudly, who next to miso, seems to have a passion for trains too. 

Together with his son, the now 7th generation of the business, he exclaimed to strive to produce the best possible quality, old-style miso, according to traditional standards and crafting methods, to respect their forerunners and authentic food culture.

Whereas many miso businesses have switched to machinery in order to produce faster and cheaper, Mr. Kato strongly believes that the miso bacteria released during its production, have soaked into the vats over time and produce an even more intense, pure flavor. For the same reason, he still produces the miso almost completely by hand. Furthermore, whereas many makers boil the soy beans used for miso paste, which creates their nice white color, IICHI miso steams the beans, which makes the miso pastes slightly darker, but much better preserve the bean’s scent and fragrance.