TAKEYA MEIJIN-NO MISO
- Miso
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Specialities,Sales point
*Full-bodied miso
*Made by Mitsuaki Shimazaki, the Miso Meister in TAKEYA
*Natural fermentation style
*Fermented about 7 months in Shinshu (Nagano)
*Deep flavor is good for miso soup - Countries of Trade
JAPAN ： Both direct and indirect transactions are acceptable
FRANCE ： Indirect transactions only
GERMANY ： Indirect transactions only
| Size / capacity | Size(WxDxH) 116x88x80 mm Weight 520g |
|---|---|
| Ingredients | soybeans, rice, salt, alcohol |
| Requisite documents/ certification | ISO9001 |
| Expiration date | 1 year |
TAKEYA MISO Co., Ltd.
https://www.takeya-miso.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-K33-018
| Exhibited products | TAKEYA TOKUJO MISO, TAKEYA SHIOHIKAEME, TAKEYA MEIJIN NO MISO, TAKEYA GENEN MISO, TAKEDEN KOUJI, TAKEDEN TENCHIGAESHI, SHIROMISO-SHEET |
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