Yamani Miso CO.,Ltd
https://www.yamanimiso.jp/- Local Specialities in Japan
- Booth number S4-N29-003
- Japan exhibitors
- Exportable
- Co-exhibitor
- Organizer : Chiba Prefecture
— Yamani Miso, Fermenting for Over a Century —
Yamani Miso is made using traditional methods passed down since our founding, together with living fermentation cultures that have thrived in our wooden vats for over 100 years.
Artisan handwork creates a depth of flavor unique to our brewery.
Our miso is used not only in Japanese cuisine, but also by French and Italian chefs, as well as in international airlines and Michelin Key hotels.
We do not add artificially cultivated fermentation cultures.
Instead, we use our own proprietary cultures, passed down since 1887, as seed miso during fermentation, preserving our distinctive character.
We continue to use wooden vats that have been in service for over a century.
Microorganisms living in these vats create a rich flavor and refined aroma.
— Product Lineup —
Chiba no Megumi
Naturally brewed miso made with soybeans and rice from Chiba Prefecture, aged in wooden vats.
Yamani Miso Premium
Our highest-grade miso, produced once a year during the coldest season and aged for over one year.
Additive-free and naturally brewed in wooden vats.
Please visit the Yamani Miso booth.
Miso tastings and miso soup samples are available.
| Country / Region | JAPAN |
|---|---|
| Exhibited products | Chiba no Megumi,Yamani Miso Premium |
Exhibit Product
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Chiba no Megumi
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Target Sector
◆ For Restaurants: Japanese cuisine, French, Italian, Thai, ramen shops, and more
◆ For Retailers: Department stores, supermarkets, specialty shops, and more
◆ For Professional Use: Food processing companies, seafood processors (miso simmered dishes, etc.), meat processors (stewed offal, miso-marinated products, etc.)
Especially recommended for those seeking ingredients and seasonings made with a strong commitment to products from Chiba Prefecture. -
Usage Scenes(Usage/Recipies)
In Japanese cuisine, it is of course ideal for miso soup as well as a wide variety of miso-based dishes.
It is also widely used in French, Italian, and Thai cuisine to add greater depth and richness of flavor.
The possibilities of miso as a seasoning are endless.
From enjoying its pure taste in miso soup and traditional dishes, to enhancing depth and umami in various cuisines, it also offers a natural masking effect that helps reduce unwanted fish odors. -
Specialities,Sales point
“Chiba no Megumi” is a miso crafted with an uncompromising commitment to Chiba—the most Chiba-focused miso in Japan.
It is made using 100% soybeans and 100% rice grown in Chiba Prefecture.
We use traditional wooden barrels, some of which have been in use for over 100 years, and allow the miso to mature and ferment slowly through natural brewing methods.
By carefully removing the skins from the soybeans before use, we create a refined miso with a clean, smooth flavor and no unwanted bitterness.
Through our proprietary production methods and the action of our unique fermentation cultures, you can enjoy the natural sweetness of koji and a deep, rich umami.
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Target Sector
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Yamani Miso Premium
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Target Sector
◆ For Restaurants: Japanese cuisine, French, Italian, Thai, ramen shops, etc.
◆ For Retailers: Department stores, supermarkets, select shops, etc.
This miso is especially recommended for those who are considering using the highest-quality, carefully crafted miso. -
Usage Scenes(Usage/Recipies)
In Japanese cuisine, it is of course ideal for miso soup as well as a wide variety of miso-based dishes.
It is also widely used in French, Italian, and Thai cuisine to add greater depth and richness of flavor.
The possibilities of miso as a seasoning are endless.
From enjoying its pure taste in miso soup and traditional dishes, to enhancing depth and umami in various cuisines, it also offers a natural masking effect that helps reduce unwanted fish odors. -
Specialities,Sales point
This is a special, top-grade miso that embodies all of Yamani Miso’s dedication, tradition, and craftsmanship.
It is brewed only once a year during the coldest season (Daikan) and aged for over one year.
Using additive-free raw miso, wooden barrel fermentation, natural aging, carefully selected ingredients, a double-brewing method, and a high koji ratio (15 parts koji), this miso brings together all the tradition and expertise of Yamani Miso’s 137-year history.
Please enjoy its overwhelming depth of umami and long-lasting finish.
To preserve the texture and character just as it is scooped from the wooden barrel, each container is carefully hand-packed by skilled artisans.
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Target Sector