Soup is an important staple of every Japanese meal, often served after the main course. While there are many different types of popular soups, Japanese miso soup is one of the most commonly enjoyed throughout Japan and has been an important part of the Japanese diet for hundreds of years.
As Japan’s favorite miso company, we have made it our mission to promote the health benefits of miso to the rest of the world. Aside from being healthy, it is also a delicious and versatile addition to hundreds of recipes—not just soup! Look at our miso products below to see all of the fun ways you can enjoy miso.
Miso & Easy is our most popular miso product in the United States. It is loved for its simplicity and ease of use while maintaining the integrity of authentic miso with all natural and healthy ingredients. Miso & Easy comes in a convenient squeeze bottle, so making a bowl of traditional and authentic miso soup is fast, easy, and will leave you feeling satisfied and well. Miso & Easy is also the perfect product for many non-soup recipes, such as our Miso & Easy Fried Chicken. Try making them all!
As Japanese cuisine has gained popularity in the United States, so have various forms of Japanese instant soup—it’s the perfect quick and easy meal after a long, busy day. Marukome’s instant miso soup is indeed quick and easy, but unlike many other instant food items, it is also very healthy, made with only natural ingredients. All you have to do is add hot water and you’ll have a steaming, healthy bowl of traditional miso soup ready for your enjoyment.
Our miso pastes are the most traditional miso products and have the widest range of use, varying in type and classification. White miso and red miso are the most common types of miso pastes and can be used in many recipes. With so many miso paste options to choose from, you’ll surely find one that suits your taste and your recipes. We offer organic miso paste as well as reduced sodium and all natural options. With unique flavor profiles, you’ll be coming back for a new miso for every meal.
If you just can’t get enough of Marukome’s miso soup—or if you’re serving endless miso soup to your customers—we have the perfect solution for you. Our miso soup dispensers will give you a high-quality, fresh bowl of miso soup with one push of a button and just four seconds.
We sell our miso wholesale to a variety of different groups. For example, many restaurants buy our miso paste in bulk to use in their miso soup and other recipes. Another wholesale group, product manufacturers often buy our miso powder to create their own miso-based products. Finally, we happily stock grocery stores with our products to spread the magic of miso to even more of our customers around the world.
Miso and other fermented foods have been staples of the Japanese diet for centuries, so many people assume that miso must have originated in Japan. However, miso has a far richer, slightly surprising, and more complex origin story that allowed it to develop into what it is today.
Miso can be traced back as far as the 4th century BC, but surprisingly, not in Japan. Miso was first developed in China and was not introduced to Japan until the 7th century. It is said that Buddhist monks brought miso to Japan, where the process of making miso was refined and then became an essential part of the samurai diet. Over the centuries, as miso spread to different parts of Japan, it evolved and various types of miso were developed, often named after the Japanese provinces in which they originated. Industrial production of miso began in the 17th century. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, but it has also been gaining popularity worldwide.
Today, Marukome manufactures approximately 100,000 tons of miso annually, making it Japan’s largest producer, with a 20% share of the total market.
The history of Marukome is tightly woven into the history of miso and Japanese soup. By the time Tamiemon Aoki became interested in miso, it was spreading throughout Japan and adopting each local climate and culture as it went. This created a wide variety of types of miso, making it important to each region’s culture.
In 1854 in the Nagano Prefecture, Tamiemon Aoki started a miso venture that would later become Japan’s number one miso company, but when he started, it was simply because of his passion for miso. Tamiemon grew up on his family’s rice and soybean fields and constantly practiced making miso until he became an expert. Tamiemon’s passion was passed down from generation to generation and from region to region until Marukome became Japan’s top miso company, its factories adapting with technological advances and always putting quality and passion for miso above all else.
The influence of miso’s history is still prevalent today in Marukome miso. We still make many of our miso products in the shinshu style, which is the original Nagano Prefecture style of making miso. Shinshu is the traditional name for the Nagano Prefecture, so whenever you see one of our miso products described as “shinshu-style,” you’ll know first hand how miso’s history has affected Marukome and helped us become Japan’s favorite miso company. If you’d like to try one of our shinshu-style miso products, click on any of the following: