Diese Website verwendet Cookies, um das Angebot nutzerfreundlicher und effektiver zu machen. Mit der Nutzung dieser Website stimmen Sie der Verwendung von Cookies zu.Weitere Informationen über die Verwendung von Cookies und die Möglichkeit der Verwendung von Cookies zu widersprechen, finden Sie hier.
“Nature’s Best, From Our Family to Yours, Hikari Miso”
Hikari Miso was founded in Shinshu (modern-day Nagano prefecture) in the mountains of central Japan in 1936. For centuries, Shinshu has been the most renowned location for making miso in Japan. A unique combination of fresh snowmelt water, cool mountain air, and the finest natural ingredients creates the balance and richness of Shinshu miso.
Hikari Miso is a leading company in organic miso and has gotten to the market fast to introduce organic certified miso in 1998. Today, Hikari Miso’s product line includes EU, USDA and Japan certified organic miso products to assure quality and make authentic, high-quality miso accessible all over the world. Hikari Miso is also an eco-friendly company that established an environmental policy and introduced an environmental management system in 1998. As one part of this, we have completed certification with ISO 14001. Under this single, integrated management system, we continue to reduce our ecological footprint and improve our systems. Moreover, Hikari Miso has completed certification with ISO 9001, an internationally-recognized quality management system. Furthermore, in 2005 we also completed certification with ISO 22000, a standardized food quality safety management system. We has strengthened our quality assurance systems in every process, from the arrival of ingredients to the manufacture of the miso packaging and processed foods such as our instant miso soup.
Miso, the perfect fermented condiment of Japan, is uniquely made from soy beans and koji rice starter. During fermentation, soy proteins break down into amino acids and peptides. Peptides are thought to lower blood pressure and cholesterol. Amino acids, including glutamic acid, provide savory, the elusive “fifth taste”. Miso’s gentle fermentation also produces saltiness, sweetness, sourness and bitterness, all five tastes in perfect balance, creating a full, rounded, mouth-filling flavor. Miso is not only a seasoning, but a versatile food in its own right. Its smooth texture lets miso blend easily with other ingredients. It emulsifies fats and oils, eliminating slick or greasy mouth feel. Miso removes strong odors from meats and fish. Its salinity inhibits harmful bacteria and acts as a natural preservative. With so many virtues and limitless versatility, miso is becoming a favorite ingredient of top chefs around the world exploring new task on one of Japan’s traditional foods.