WITH GRATITUDE AND RESPECT FOR NATURE:
ITADAKIMASU
(E-TAH-DAH-KEY-MAH-S)
In Japan, people say “itadakimasu” (e-tah-dah-key-mah-s) before meals – a humble acknowledgement that we are receiving blessings from mother nature and thanking the lives that enrich us with this food. Think of it like the French “bon appetit,” seasoned with many layers of gratitude. Our Hikari Miso family embraces nature’s best and proudly crafts the finest organic miso to enrich you and your family. Itadakimasu.
BRINGING NATURE’S
BEST TO YOU
For four generations, Hikari Miso craftsmen have been mindful stewards of the earth, passionately working with nature and the spirit of itadakimasu to the benefit of all – our customers, our employees, and our planet.
We craft our distinctive, flavorful foods in Nagano, Japan, where the forces of water, air, and cool climate come together in singular fashion to provide an ideal environment for making miso. It is only here that the distinctive taste of Hikari Miso can be created.
Natural and tasty is our mission
Long before it was fashionable, our visionary artisans pioneered making natural and tasty organic miso. We have been making organic miso since 1997.
The soybeans and rice used to produce our organic miso products are grown on strictly managed farms that adhere to the highest standards and practices. No banned chemicals or synthesized fertilizers can be used during cultivation. These farms are located in environments with cool weather, moderate rain, and nutritious black soil, which favor cultivation. The organic rice farms are located in environments with temperature climate and excellent clean irrigation. We thank nature for her blessings and all that we grow and harvest together.
Hikari Miso is the number one producer of organic miso in the world
CRAFTSMANSHIP – The delicate art
of time and transformation
Our respect for the superb craftsmanship required to make the best miso in the world is reflected not only in our product, but in our people as well. We begin each year with the Daikanjikomi ritual, paying homage to previous generations that taught us the value of passionate dedication to the craft of miso-making. At this annual event held in January, our craftsmen, young and old, participate in creating small batches of miso with unique ingredients that will be fermented and aged for several years. The Daikanjikomi reminds us of our history while also celebrating the innovative methods of fermenting and aging developed by our modern craftsmen.
“We must ensure our customers have absolute confidence in the quality of our products, in every dish, at every meal – over and over again. Our miso must not only be delicious, but the flavors and taste must be consistent. This is quite difficult to achieve, because miso is powered by microorganisms and natural ingredients. The fermentation and aging processes are delicate and complex, and don’t always behave as we expect. This is why we take the creation of miso very seriously. Every day, we taste it, touch it, smell it, look at it and listen to it. Through our passion and commitment to the highest standards, we deliver happiness to their dining table, and the taste that brings customers back to themselves.”
– Mr. Kazumichi Koichi
Our Organic and Non-GMO miso products offer a wide range of flavor experiences sure to meet the expectations of your entire family
Certifications
We are dedicated to meeting and exceeding expectations for consumers around the world. To meet this goal, below you will find global and regional certifications and standards we proudly earned and maintain.
ISO14001
ISO 14001 is the international standard that specifies requirements for an effective environmental management system (EMS).
organic
We are proud to have earned these three distinct organic certifications.
NOP (National Organic Program) by USDA
EU organic (Organic agriculture Europe certification) by the Ecocert Organic Standard (EOS) equivalent to the European Regulation
JAS (Japanese Agricultural Standard) by the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF)
halal
Certified by Japan Halal association recognized by JAKIM (Malaysia), MUIS (Singapore), MUI (Indonesia), GAC (Gulf Countries) and ESMA (UAE).
FSSC22000
FSSC 22000 (The Foundation for Food Safety Certification) is a Food Safety Management Certification Process recognized by GFSI (Global Food Safety Initiative) to provide safe products for use by companies in the food industry.
kosher
To be certified Kosher, all ingredients and the production process of the product must comply with a strict policy of kosher food laws.
gluten-free
Certified by GFCO (The Gluten-Free Certification Organization), a third-party certification program for gluten-free products.
We embrace the wisdom of our forefathers and the promise of the future, bridging the simpler, healthier diet of yesterday with the mindfully delicious and nutritious diet of tomorrow
100 years in the making
When Suekichi and Yasuharu Hayashi founded Maruni Miso Trading, the predecessor of Hikari Miso, in Nagano, Japan in 1936, they had no idea their modest family business would grow to delight and nourish people around the world, and push the boundaries of what is possible in the nature and nurture of miso.
Message from the Ceo
Passionately committed to making high quality authentic miso of Japanese tradition, Yoshihiro Hayashi the fourth generation, is proactively cultivating the market outside Japan by offering a series of organic miso range which suits excellent taste profiles broadly appreciated by customers worldwide.
Dear Valued Customers,
It is my pleasure to share with you that nowadays miso is no longer Japanese cuisine name just for a smaller number of foodies outside of Japan. You may think, however, that miso is something special and does require special technique and knowledge to cook to your satisfaction. I would like to take this opportunity to say that those aspects of miso curiosity no longer apply to you.
Because Miso is really traditional in Japan having a great history of more than ten centuries, you may imagine any miso manufactures have great longevity that sticks to a single minded commitment to offer miso of which they only believe in. It may be the case usually, but I would like to take this opportunity to address that Hikari Miso is not simply the same case. I am rather a miso entrepreneur who is still continue to challenge. Even though I admit myself that I am the responsible for the success of a 4th generation family company with 90 years history, I do make miso an attractive food for people all over the world.
Had changed my prior career in 27 years ago from IT industry for international market with great experience living and working in the US and then in the UK, I made up my mind to make Hikari Miso serve all customers outside of Japan and make the company truly offer nutritious and tasty miso. I committed my responsibility by being fully engaged in the mission as I was very vividly realizing my discoveries in overseas that the miso was not just for miso soup anymore. Miso which can be nicely mixed into dressings, used as a rub, used in many ways for vegetables, meats, and fishes. Miso, with the savory taste and health benefit as an essential seasoning based on Japanese fermentation technique, is now surely opening up fresh and new paths on your culinary.
I would appreciate your discoveries in Hikari Miso’s value that we are much focusing on miso of being natural, being organic, being of clean label, and being of sustainable. That is our commitment. It has been not only by my responsibility, but also by all of Hikari Miso’s associates. I would like to say to you proudly Hikari Miso is the association and generations of the people of many different backgrounds and careers with a strong mindset “Work Hard, but Great Satisfaction”. Our Great Satisfaction is only the moment when we fortunately come across to the people of happy smile when cooking and eating Hikari Miso.
To close my message, I am proudly quoting from WHAT CAN I DO? – A WOODLAND PRAYER by C.W. Nicol. Nicol san is my beloved, respected, and dignified father- spring of my miso life and of my entire personal life. How happy I am if Hikari Miso could be like a that Tree!
A WOODLAND PRAYER by C.W.Nicol
WHAT CAN I DO?
Let me be a tree
With roots spread wide and deep in the darkness
Held unto Earth
Holding earth
Let me be a trunk
Tall, straight and strong
A timber pillar
Ringed in years and seasons
Let me be a branch
Reaching for the light
Swaying in the wind
Praying to the heavens
Let me be a leaf
Fresh and green
Giving shade and cooling breath
Shimmering in sunlight
From spring to autumn
Then dancing down in delicate death
To rejoin the forest floor
Let me be an acorn
A nut, a berry, a fruit
Sharing food and spreading seeds
Let us be a forest
Embrace our strengths and differences
Turn back the desert
Nurture our precious planet
Let us plant trees
In the ground
And in our hearts.
C.W.Nicol June 2019
My Special thank you – to Ms. Izumi Morita Managing Director of Afan Woodland Trust accepting Hikari Miso as the official sponsor.
I am always humble and eager to hear your any ideas or suggestions you have for miso. With your involvement and our expertise, I am so sure to say miso will become a staple that can be served anywhere around the world.
Sincerely,
Yoshihiro Joshu Hayashi President
Ginza Kuki
We are also passionate about innovating food and influencing food culture for the next generations. This is why we created Ginza Kuki, a restaurant which offers a theme of “Fermentation and Aging” cultivated through mastery and dedication to ancient culinary traditions. The restaurant offers a seasonal course menu, inspired by top of the range Hikari Miso in immense ways.
“Kuki” refers to the history of miso fermentation, with its origins dating back to 6th century in China. Kuki is unique to present the series of foods, in a modern but authentic way, wishing for your great experience in fascinating use of fermentation and aging techniques.
