Let's Talk Miso!

Who We Are

Since 1979, Miso Master Organic has been committed to producing naturally fermented, organic miso paste using traditional Japanese methods. As fermented foods continue to gain popularity, more miso products have hit the market, but we think you'll find not all miso is created equal. 

What We Do

What Makes Miso Master Different?

From creating our own koji rice in-house, to limited ingredients and natural fermentation, we are keeping the taste of tradition alive. No shortcuts.

We do not use yeast or apply high-heat to speed up the fermentation process which means no yeasty or burnt tasting miso, and you won't find chemical flavor enhancers, added sugar, bonito (dried fish flakes), or any other unnecessary ingredients other brands may add to enhance flavor. We rely on patience and time, allowing our miso to develop its incomparable umami quality naturally.

Schedule a Call

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