On October 14, 2026, Marukome USA welcomed a group of chefs to our showroom and factory for an immersive introduction to miso, koji, and Japanese fermentation.

Beginning at 10 a.m., the visit opened with an introduction to the history, ingredients, and traditional methods behind miso and koji making. The group then toured our modern manufacturing facility to see how time-honored fermentation practices meet today’s production technology.

The experience brought fermentation to life through the senses. 

By observing the production process and exploring aromas and flavors, guests gained a deeper understanding of the ingredients and craftsmanship behind our products.

For chefs and food industry professionals, that understanding can inspire new ideas. From sauces, dressings, and soups to desserts, miso and koji offer opportunities to explore flavor and creativity across a wide range of cuisines.

Interested in exploring fermentation with us?

Marukome USA welcomes inquiries from restaurant chefs, culinary teams, and food product developers interested in future showroom and factory experiences.

Join us to discover how miso and koji can inspire your next menu or product innovation. Please contact Marukome USA to discuss a visit.

Tour dates and activities are arranged in advance and are subject to availability.