Barrel-Aged Miso

Miso

Target Sector
Japanese restaurants, izakaya pubs, regional cuisine restaurants; foodservice companies that want to strengthen miso hotpot and stew menus; importers seeking authentic Japanese fermented foods; premium supermarkets and select shops looking for high-quality soybean miso; restaurants in Europe and Asia incorporating Japanese cuisine.
Usage Scenes(Usage/Recipies)
Ideal for classic Japanese dishes such as miso soup, hotpot, doteni (stewed offal with miso), miso nikomi udon, and mackerel simmered in miso. It can also be widely used as a seasoning base for main dishes such as miso-marinated meat and fish, miso butter sauces, and vegetarian sauces. Because a small amount provides rich flavor and color, it is suitable for soups, sauces, marinades, and glazes in a wide variety of international cuisines.
Specialities,Sales point
This is a pure soybean miso made only from high-quality soybeans and salt, slowly aged for more than 18 months in traditional wooden barrels. It is characterized by a deep and complex umami and aroma unique to wooden-barrel aging, as well as a powerful reddish-brown color. Just a small amount is enough to significantly enhance the overall flavor of a dish. No chemical seasonings or synthetic preservatives are used; the taste is created solely by the quality of the ingredients and the power of natural fermentation. It pairs very well with dashi stock and spices and is suitable not only for miso ramen and miso hotpot, but also for European-style stews and sauces, as well as plant-based menus combined with vegetable broth. It is already used by restaurants in Singapore and highly regarded by professional chefs overseas as “authentic Japanese miso.”
Countries of Trade
AUSTRALIA ： Indirect transactions only

BELGIUM ： Indirect transactions only

CANADA ： Indirect transactions only

CHINA ： Indirect transactions only

FRANCE ： Indirect transactions only

GERMANY ： Indirect transactions only

HONG KONG ： Indirect transactions only

INDIA ： Indirect transactions only

INDONESIA ： Indirect transactions only

ITALY ： Indirect transactions only

JAPAN ： Direct transactions only

KOREA ： Indirect transactions only

MALAYSIA ： Indirect transactions only

MEXICO ： Indirect transactions only

MYANMAR ： Indirect transactions only

PHILIPPINES ： Indirect transactions only

SPAIN ： Indirect transactions only

SINGAPORE ： Indirect transactions only

TAIWAN ： Indirect transactions only

THAILAND ： Indirect transactions only

U.A.E. ： Indirect transactions only

U.K. ： Indirect transactions only

VIET NAM ： Indirect transactions only

Size / capacity	Size: 190mm × 140mm × 50mm Net Weight: 1kg
Manufacturer's Suggested Retail Price	650 yen (tax included)
Ingredients	Soybeans (USA), Salt
Expiration date	Shelf Life: 365 days
Special Remarks	This is Imokei’s flagship soybean miso, brewed in traditional wooden barrels since 1877 in Gifu, Japan. The package may swell due to active yeast producing gas; this is normal and shows the miso is “alive.” Please pierce a small hole to release the gas before use. It can be shipped at ambient temperature, and we offer both foodservice and retail size options.
Catalog PDF file	Barrel-Aged Miso

Inquiry to exhibitor

Imokei Co., Ltd.

https://imokei.co.jp

Japan exhibitors
Exportable
Co-exhibitor
Organizer : JAPAN FEDERATION OF MISO MANFRS CO-OPS

FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
Exports from Japan
Booth number S2-K33-020

Exhibited products	Founded in 1877, Imokei is a miso and tamari soy sauce brewery in Gifu City. We present five signature products that highlight traditional wooden-barrel fermentation. “Kura-dashi Miso” is a soybean miso aged in wooden barrels. It adds UMAMI to soups, hot pots, stews, and works as a base for sauces and marinades. “Yuzu Miso” blends yuzu with mellow miso to create a versatile sweet seasoning. It enhances meat and fish glazes, vegetable dips, and grilled rice balls, fitting both Japanese and fusion cuisine. “Sudachi Miso Dressing” combines sudachi citrus with miso umami. Ready for salads, grilled vegetables, and seafood, it supports health-conscious menus. “Nama-biki Tamari” (Tamari Soy Sauce) is a dense tamari extracted from long-fermented wooden-barrel moromi. With minimal heat, it keeps a smooth aroma and natural thickness, ideal for sushi, sashimi, eel sauce, steaks, and grilled dishes. “Ajikko” (Dashi Soy Sauce) is an all-purpose soy sauce enriched with dashi. Suitable for egg-over-rice, tofu, tempura sauce, hot pots, and stir-fries, it is also used overseas as a ramen “tare” base.

Exhibited products

Founded in 1877, Imokei is a miso and tamari soy sauce brewery in Gifu City. We present five signature products that highlight traditional wooden-barrel fermentation.

“Kura-dashi Miso” is a soybean miso aged in wooden barrels. It adds UMAMI to soups, hot pots, stews, and works as a base for sauces and marinades.

“Yuzu Miso” blends yuzu with mellow miso to create a versatile sweet seasoning. It enhances meat and fish glazes, vegetable dips, and grilled rice balls, fitting both Japanese and fusion cuisine.

“Sudachi Miso Dressing” combines sudachi citrus with miso umami. Ready for salads, grilled vegetables, and seafood, it supports health-conscious menus.

“Nama-biki Tamari” (Tamari Soy Sauce) is a dense tamari extracted from long-fermented wooden-barrel moromi. With minimal heat, it keeps a smooth aroma and natural thickness, ideal for sushi, sashimi, eel sauce, steaks, and grilled dishes.

“Ajikko” (Dashi Soy Sauce) is an all-purpose soy sauce enriched with dashi. Suitable for egg-over-rice, tofu, tempura sauce, hot pots, and stir-fries, it is also used overseas as a ramen “tare” base.

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