Kanemitsu has been dedicated in miso production since 1872, and still inherits the traditional production skills and methods from one generation to the next.
Their facilities are located in a region of Japan known as Fuchu in Hiroshima prefecture, as basin area with the ideal environmental conditions for making fermented foods.
Unlike the mass-produced, their miso is fermented and aged in the cedar kegs, using the natural temperature change over the seasons.
It has robust flavor with rounded Umami savory that comfortably lasts on tongue.
We will demonstrate their miso at our booth as “miso maru”, a very convenient and nutritious meal to go.
Visit us to figure out what it is, and of course to taste!