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Making Miso

Making miso is a lengthy and delicate process. At Marukome, we ensure that each and every step is done with the care and quality that makes our miso so delicious.

We make our own koji—the fermented food used to make miso, soy sauce, sake, and other Japanese staples—and use only non-GMO soybeans: soaked, steamed, and mashed. Once combined, the mixture has to be aged sufficiently. The entire miso-making process takes several months, but after it’s all said and done, we get to send it straight to your kitchen and help you create healthy and tasty meals.

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