Landscape photo of the area around Hikari.

Working in
harmony with

Because our craft relies on a harmonious collaboration with nature, we are committed to repaying her blessings and ensuring sustainability.

A transport truck outside of a factory.

Fuel for the future

In 2009, Hikari Miso made a significant change in our miso production process by replacing the boiler fuel at our Iijima Green factory, heavy oil, with liquid natural gas (LNG).

LNG emits less carbon dioxide and nitrogen oxide when it is burning than other commonly used fuels, and it does not emit the contaminant sulfur dioxide like fossil fuels do.

Building upon this momentum, in 2013, an oil-based boiler fuel in the processed food factory was switched to liquified petroleum gas (LPG). Like LNG, LPG has lower carbon dioxide emissions than fossil fuels.

Thanks to these bold efforts, Hikari Miso achieved our goal of zero heavy oil use at our Iijima Green factory.

Exterior photo the Hikari factory.

Saving energy, preserving nature

Water plays a vital role in the process of making miso. As such, we generate a large amount of wastewater, which we purify and discharge at wastewater treatment facilities in accordance with legal water quality standards. Grains and plants from the cleaning process are utilized as feed for the farmers in the neighborhood. Dehydrated sludge is also used as fertilizer.

In 2009 we installed a methane fermentation reactor at our Iijima Green factory. These tanks re-ferment the dehydrated sludge and generate methane gas, used as biomass boiler fuel. This led to significant energy savings and a large reduction of industrial waste disposal.

Photo of Hikari CEO and Nicol Afan.

Environmental Stewardship

At Hikari Miso, we are mindful stewards of the earth. As we work in harmony with nature to craft the finest miso, we also work to help Nagano’s environment flourish for the benefit of all.

Since 2004, Hikari Miso has supported the C. W. Nicol Afan Woodland Trust in an effort to preserve the Nagano woodlands and expand forestation rich in biodiversity for generations to come.

Landscape photo of Lake Suwa.

Our source of life, restored

Lake Suwa in Nagano, Japan, was always known for its pristine water quality. But in the 1970s, the water quality declined drastically due to pollution caused by wastewater from factories, farmlands, and households.

Thanks to basin sewage improvements and water quality improvement efforts by Hikari Miso and the citizens of Nagano, the purity of Lake Suwa’s water has been greatly restored. We accept our responsibility to conduct our craft and business in a manner that supports and enriches the nature of Nagano.

Employee handling a box of Hikari products.

Giving back to our community

In an effort to reduce waste and improve the quality of life for those who are food insecure, Hikari Miso shares products with Second Harvest Japan, a nonprofit food bank. Since we began our partnership with Second Harvest Japan in 2004, we have been providing miso to people in need of food support.

Children learning about miso.

Goodness for Generations

Miso is an ancient food that has been a staple of the Japanese diet for 1,300 years. Its powerful properties, cultivated through fermentation, support the health and vitality of Japanese people and miso-savvy cooks everywhere.

As Japan’s leading miso producer and the number one maker of certified organic miso in the world, we seek to share the magic of miso and Japanese food culture with the next generation, who face a 21st century barrage of food options every day.

Our efforts with SDGS

In response to the worldwide suffering from serious social and environmental crises, we have dedicated our focus on the following efforts, in accordance with Sustainable Development Goals set forth by the UN.

  1. Promote organic foods, contributing to a sustainable environment.
  2. Develop environmentally friendly products, utilizing sustainable ingredients and resources.
  3. Promote diversity of employment, achieving gender equality.
  4. Contribute to the health of all people by offering barrier-free food options.
Chart of the Sustainable Development goals.