From 9,843-foot elevation in the pristine ‘Japanese Alps’ of Nagano are snow-capped mountain ranges of incredible beauty. This is our birthplace, our home and our daily inspiration.
Hikari Miso’s Home
Organic & Non-GMO: We Are Triple Certified
Since 2005, Hikari Miso has purchased certified organic soybeans and rice to support organic farmers and the land on which they farm with restorative practices.
Earning certified organic status is not easy, but we believe it is worth it. So much so, Hikari Miso’s organic line of products is triple certified: USDA Certified Organic, European Union Organic, and Japanese Agricultural Standard Organic. These certification regulations disallow genetically-modified organisms in organic production.
Our Ingredients
We keep things real and just as Nature intended. The ingredients that make our miso are soybeans, rice, salt and water. Hikari miso uses no GMOs, MSG, or artificial anything.
SOYBEANS
RICE
SALT
WATER
Beyond Our Ingredients
Pure mountain water, clean air, and a cool climate are our secret ‘ingredients.’ We believe in and respect the power of Nature.
We Care About Clean Water
What is older than miso’s 1,300 year tradition in Japan? The water that makes it delicious. The abundant source of our water is snowmelt from the high-peaked Japanese Alps. Clean water plays a vital and inextricable role in the quality and taste of our miso.
Miso Types and Colors
Miso enjoys a diverse spectrum of flavors and textures but all miso can be simplified into three distinct elements: Ingredients, Taste, and Color. Depending on its color at the time of completion, miso is divided into red miso, light-colored miso, and white miso. Miso types vary depending upon the environment, climate, water quality and even the storehouse.
We Care About
Fermentation
Slow Fermentation
We believe in natural fermentation by harnessing the power of microorganisms in our pristine environment. Modern science meets ancient tradition with each batch of our miso, aged and fermented slowly in our Iijima Green Factory, which is certified BRC Global Standard for Food Safety. Hikari Miso is fortunate to enjoy a loyal following from Japan to Europe based on our unmatched fermentation skills.
The fermentation process benefits from Hikari Miso’s strict sourcing standards for soy beans. Hikari Miso has a strict ID Handling Traceability system in place to assure that our products never include any genetically modified soybeans.
The role of water is especially important in the fermentation process. Hikari Miso’s water source is from the snowy and pristine ‘Japanese Alps’ in Nagano.
Modern systems and equipment at our Green-certified plant and BRC Global Standard for Food Safety certified manufacturing plant still honor our family’s traditional (and slow) fermentation practices.
Our quality inspectors pay methodical care to every batch of slow-aged and fermented miso. There is both ‘art and science’ in Hikari Miso’s fermentation process.
While winter is the beginning season for fermentation, we fully mature our miso in the summer months.
Koji Culture
Fermentation is an indispensable process in miso production. To activate that process, miso producers in Japan have always used a mold culture. The typical mold for fermentation is koji kin, also know as Asperiguillus Oryzae.
We Care About Your Health
Miso is your all-purpose ingredient and flavor booster. A functional food that is also fun and easy, miso is high in protein in the form of peptides. Miso also contains dietary fiber, organic acids, vitamins and minerals. The umami flavor of miso will also enhance flavor in your low-fat and low-calorie meals. And, with 100 percent organic soybeans and rice, Hikari Miso has no pesticide residues or artificial anything. Sip up. Taste more umami. Be healthy.
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