Coming soon
Japan's two most celebrated superfoods in a single cup. Organic matcha meets the umami depth of white miso in a uniquely elegant instant miso. Earthy, complex, and quietly extraordinary. Organic, gluten free, and vegan.
日本を代表する2つのスーパーフードを一杯に。 有機抹茶と白味噌の旨味が出会い、上品で個性的な即席味噌スープに仕上がりました。 土のような深みと複雑さ、そして静かな特別感。 有機、グルテンフリー、ヴィーガン対応。
Miso is a fermented paste of soybeans, salt and—usually—rice or barley. The result is umami-rich, deeply savoury, and one of the pillars of Japanese cooking.
In practice: beans and grain are inoculated with koji, a mould culture, then left to ferment for months or years. White (shiro) miso is younger and milder; red (aka) miso is fermented longer and carries more depth and salt.
It has been made in Japan for over a millennium—in temples first, then in households and at scale. What began as preservation is now a staple of both traditional and modern kitchens.
Nutritionally, miso offers protein, B vitamins and beneficial bacteria. The live cultures are sensitive to fierce heat; many cooks add miso off the boil or at the end of cooking to keep its character—and its benefits—intact.