Kannokura Miso

A demographic primarily comprising individuals in their 40s to 70s who prioritize the background and quality of ingredients, valuing fermented foods and Japanese culinary culture. Products suitable for department stores, high-value-added food sections, and professional chefs/specialty shops. In overseas markets, the primary target is highly discerning buyers who appreciate Japan's native soybeans and traditional fermentation culture.

As a fundamental seasoning for daily miso soup and home cooking, it enhances the natural flavors of ingredients. It also serves as a subtle gesture of hospitality for guests and makes a thoughtful gift with a story to tell. In restaurants, it forms the flavor base, while overseas markets can be introduced as a seasoning offering an experience of Japan's native soybeans and fermentation culture.

This fermented food uses the rare native soybean “Kamikura Soybean” and koji made from table rice, not processed rice. It features a clean taste that enhances the ingredients' natural flavors, using salt derived from deep-sea water off Muroto, Kochi Prefecture. Suitable for daily use, commercial applications, and overseas markets. Awarded the Chief Judge's Award at the 2024 National Miso Appraisal Competition.

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