Inspired by the traditional Japanese methods of miso fermentation, we marry hand-selected koji from Japan with the best organic soybeans available in the US to produce miso of the highest quality in the Arts District in the heart of downtown LA.
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Omiso
Paste
We take the same approach and attention to detail from microbreweries in Japan and ferment our miso from 3 months to 2 years + to recreate country-style miso that is particularly unique to each region.
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Instant
Omiso
Soup
Our instant miso soup is made from a special blend of our in-house miso and locally-sourced, high quality miso to create both traditional and bold flavors that you can enjoy anywhere. Our regular flavors are: Tororo, Nori, Goma, Italian Garlic, and Pink Peppercorn. We also have a fresh rotation of seasonal flavors!
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Quality
ingredients
We take pride in the ingredients that go into making our miso. Our inspiration comes from visiting some of the oldest miso breweries in Japan. We benchmark their process and approach, and hand-pick the koji rice for fermentation. We use fresh spring water and the best organic soybeans in the US to create our miso paste.
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Miso
makers
Ai Fujimoto (Founder/Owner)
Born and raised in Japan, and after spending most of her 20s in Tokyo, she moved to LA in 2011. After traveling abroad during her career as a translator, she noticed that the ancient style of Japanese fermentation was largely unknown. She started her mission to bring the forgotten craft to the world by brewing soy into sauce and miso paste in her apartment in Downtown LA. After pondering how to better disseminate her fermented goods, she landed on the beautifully geometric shape of the instant miso soup ball where people could simply add water and enjoy. Now you can find her at the Hollywood Farmer's Market chatting with customers about fermentation and regularly visiting microbreweries and koji-muro fermentation rooms in Japan to improve her craft.
Nozomi Jinguji (Fermentation Specialist)
After 5 years of owning and operating farm-to-table restaurants in Tokyo, Nozomi now specializes in organic, gluten-free, vegan sweets. She has a passion for Japanese fermented foods and holds a certificate from Nihon Hakko Bunka Kyokai (Japan Fermentation Culture Association). She wants to bring Japanese fermented foods to the world.