Blog / News

On Sunday, November 16, 2025, Marukome USA will open its factory doors for a special “Fermentation Discovery Day” — a fun, flavorful event where you can see, taste, and learn the secrets behind miso making.

On September 20, 2025, our president gave a special talk on miso at the Hakko Hub event in Richmond, Virginia.

Specialty Produce in San Diego is a 24/7 distributor of fresh produce and a variety of non-produce products, making it a favorite among local chefs.

The sushi market in the United States has become the largest in the world, surpassing Japan. However, there is a significant shortage of sushi chefs worldwide.

In April, researchers published their study "Food Fermentation in Space" in the open-access journal iScience. The study highlighted the differences in taste between miso fermented on Earth, specifically in Cambridge, Massachusetts, and Copenhagen, Denmark, and miso fermented on the International Space Station (ISS). 

Aosa (sea lettuce), a popular sea lettuce in Japan, is an ingredient in miso soup. The demand for this seaweed is growing yearly. On the other hand, the harvest volume of seaweed continues to decline due to rising seawater temperatures caused by global warming.

The 15th Annual Golf Tournament, hosted by the Kevin Armstrong, M.D. Memorial Sports Foundation, took place at Tustin Ranch Golf Course on April 7. Ninety golfers and 20 volunteers participated in this fundraising event.

March 25th: Consul General Sone from the Japanese Consulate in Los Angeles visited our showroom and factory, accompanied by his wife and two other consuls. 

We will have a booth at the Suppliers Night Expo & the Natural Products Expo West 2025 (March 4-7) in Anaheim, California, next week.