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金光味噌

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Message from the president

A Message from the 5th Generation of the Kanemitsu Family

Since the year 1872, when Fusataroh Kanemitsu first began his miso making business, we have been manufacturing healthy and traditional Japanese miso.

As the first makers of OCIA certificated organic miso, we are ahead of others in Japan. We have been making products free of chemical additives and exporting to other countries since the 1970s.
Furthermore, we have begun producing organic products.
We want to introduce miso and its health benefits to foreigners that have never tried authentic traditional Japanese miso.
Today, we are working to develop gluten-free certified miso products that will satisfy the demands of people around the world.
Our miso fermentation has been produced under the local Fuchu-city climate and has been supported by the long term Fuchu-miso making minds in Hiroshima Prefecture.
We are a family-owned business with a traditional way of manufacturing Fuchu-style miso using rich Kouji and low sodium contents.
It has been over 400 years since our ancestors developed Fuchu-miso.

Our philosophy has been to contribute to the customer’s health and happiness from the foundation of business.

President and CEO
Kanemitsu Miso Company Limited
Fuchu-shi, Hiroshima-pref, Japan

What we are

Kanemitsu Miso Company has been a family-run business for a long time.
From father to son, from relatives to relatives, miso making has continued for generations.
The company has two factories here in Fuchu City with the capacity for over 2000 tons of miso production.
We specialize in Naturally Fermented Miso, Organic Miso, and Additive free miso.
Over the last 30 years, we have been introducing our product to overseas markets including countries like the U.S., Germany, France, England, Australia, the Netherlands, Sweden. The list of countries is expanding.

What we make

Our finest miso products are made in a very traditional way despite modern packaging.

Premium Rich Miso 'SHUUHO'
Premium Rich Miso 'SHUUHO'

Sweet mellow type miso with rich kouji contains less sodium. One of the most sweet Miso in our company. This is good for not only Miso soup, stew, curry, but also tasty for oockies, donuts,etc.

Ingredients

Rice(Japan), Soybean(Japan), Syrup(Japan), Salt(Japan)

Nutrition Facts Analytical Value(g/100g):
Energy 228kcal
Protein 7.8g
Fat 4.5g
Trans Fat 0.0g
Carbon Hydrates 39.1g
Sodium 2,100mg
Salt 5.3g
Organic Shiro Miso
Organic Shiro Miso

Certificated Organic Miso since 2006. Fermented in nature. Made of Organic Soybeans, Organic Rice, Salt only.

Ingredients

Organic Rice(the U.S.), Organic Soybean(China), Salt(Japan)

Nutrition Facts Analytical Value(g/100g):
Energy 205kcal
Protein 9.6g
Fat 5.2g
Trans Fat 0.0g
Carbon Hydrates 29.9g
Sodium 2,200mg
Salt 5.6g
MISO DIP with HOT PEPPER
MISO DIP with HOT PEPPER

Using for Dip and roll up with vegetables.Taste and Looks like a minced meat,but made of SOYBEAN. .MSG/GMO FREE!

Ingredients

Soy Protein, Sweet Sake, Sugar, Vegitable Oil, Syrop, Garlic, Shiitake Mushrooms, Sesami, Yeast Extract, Red Chilli, Green Chilli, Alcohol

Nutrition Facts Analytical Value(g/100g):
Energy 238kcal
Protein 10.4g
Fat 7.6g
Trans Fat 0.0g
Carbon Hydrates 35.2g
Sodium 1,500mg
Salt 3.8g
MISO DIP with GARLIC
MISO DIP with GARLIC

Using for Dip and roll up with vegetables.Taste and Looks like a minced meat,but made of SOYBEAN. MSG/GMO FREE!

Ingredients

Miso(Soy Bean, wheats, Salt), Soy Protein, Shiitake Mushrooms, Sweet Sake, Sugar, Syrop, Garlic Oil, Sesami Oil, Yeast Extractor

Nutrition Facts Analytical Value(g/100g):
Energy 185kcal
Protein 8.4g
Fat 6.0g
Trans Fat 0.0g
Carbon Hydrates 24.4g
Sodium 1,200mg
Salt 3.1g
MISO DIP with GINGER
MISO DIP with GINGER

Using for Dip and roll up with vegetables.Taste and Looks like a minced meat,but made of SOYBEAN. .MSG/GMO FREE!

Ingredients

Miso(Soy Bean, wheats, Salt), Soy Protein, Ginger, Syrop, Sweet Sake, San-ontou Sugar, Sesami, Soy Oil, Sesami Oil, Chilli Oil,Yeast Extractor, Alchol

Nutrition Facts Analytical Value(g/100g):
Energy 247kcal
Protein 10.6g
Fat 7.0g
Trans Fat 0.0g
Carbon Hydrates 32.1g
Sodium 1,700mg
Salt 4.3g
MISO dressing with SESAMI
MISO dressing with SESAMI

Usually Goma Dressing products in Japan contain the EGG YOLK. This products do not using it for Egg allergy people and pay attention to Cholesterol. KOME MISO inside.

Ingredients

Miso(Soy Bean, wheats, Salt), Vinegar, Ginger, Syrop, Sweet Sake, San-ontou Sugar, Onion, Sesami, Soy Oil, Sesami Oil,Yeast Extractor, Alchol

Nutrition Facts Analytical Value(g/100g):
Energy 128kcal
Protein 4.7g
Fat 3.7g
Trans Fat 0.0g
Carbon Hydrates 18.9g
Sodium 1,200mg
MISO dressing with YUZU
MISO dressing with YUZU

SHIRO MISO,YUZU(Shikoku Estate),DAIDAI-SU (Orange vinegar)inside. Scent of YUZU is freshness and taste is refreshing. One bottle contain MISO over 30%. Match for Tofu, Konjac, Beans.

Ingredients

Miso(Soy Bean, wheats, Salt), Yuzu Paste, Vinegar, Sweet Sake,Vegetable Oil, San-ontou Sugar, Alchol, Yeast Extractor, Alchol、Salt

Nutrition Facts Analytical Value(g/100g):
Energy 132kcal
Protein 5.0g
Fat 3.4g
Trans Fat 0.0g
Carbon Hydrates 20.3g
Sodium 970mg
Japanese Style Umami Salt
Ingredients

Rice, Salt, Alchol

Nutrition Facts Analytical Value(g/100g):
Energy 141kcal
Protein 2.4g
Fat 0.2g
Trans Fat 0.0g
Carbon Hydrates 32.3g
Sodium 4,500mg
Salt 11.43g
Organic Sticky Umami Shoyu
Ingredients

Organic Rice(the U.S.), Organic Soy Sauce(Japan)

Nutrition Facts Analytical Value(g/100g):
Energy 108kcal
Protein 6.2g
Fat 0.1g
Trans Fat 0.0g
Carbon Hydrates 20.5g
Sodium 2,800mg
Salt 7.1g

Certification

金光味噌

府中味噌400年の伝統府中味噌400年の伝統

History

1872 Fusataroh Kanemitsu established Mitaniya and Kanemitsu-shouten, started to deal with soy source and miso.
1915 Yuichi Kanemitsu succeded Mitaniya
1951 Founded Kanemitsu Miso Co., Ltd. Yanosuke Kanemitsu became the 3rd generation president
1966 Deguchi factory lost in the fire, rebuilt new facility with modern new concept
1967 2 New kouji making machines were settled
1971 2 kouji making machines were added. Bag packed miso become available
1974 Oil Shock Yen rate come up from 360 yen to 240 yen per a doller
1982 1 st Organic genmai-miso was fermented
1984 Got OCIA organic certification
1985 Plaza agreement . Yen rate go up 140 yen/dollar
1986 Began to export Shiro-Miso
2001 Got Organic JAS certification
2004 Got Kosher mark certified
2007 Freeze- dried organic miso, Hatakeno-Nikumiso and miso gelato released

Profile

Kanemitsu Miso Co., Ltd.

- Capital 10 million Japanese Yen
- Main office and Fatory Main office
628 Fuchu-cho, Fuchu-shi, Hiroshima-ken, 726-0005, Japan
TEL +81-847-41-2080
- Factory 1180 Deguchi-cho, Fuchu-shi, Hiroshima-ken, 727-0032, Japan
- Foundation Established in 1872
- Number of Emproyee 13
- Business Domain Manufaccturing and sales of Miso(wheat, rice), sauces, freeze-dried miso, dressing, etc.
- Philosophy “We contribute to customers health by sincere manufacturing Miso which consumers eat in peace."
-Site Area Total bulding space is about 3,000 square meters.

Quick, Easy, Healthy Recepe

Miso-Mayo sauce

  • 2

Miso-Mayo sauce is useful for many foods, for example, vegetable dip.

Ingredients:

The ration is as follows.
mayonaise 2 : rice Miso 1 *vegetable mayo is better

Method:
1.

Mix mayonaise and Miso very well to make the dip.

2.

(Put chillis or pepper on it if you want.)

Recommended Miso:
  • rice misorice miso

Sesami Miso with spinach

  • 2

This is a traditional menu of Japanese WASHOKU.

Ingredients:

200g spinach
20g White Miso
1g mashed white sesami
5g mirin
5g rice syrup

Method:
1. Boil fresh spinach in hot water.
2. Squeeze and cut, stay cool.
3. Marinate with all of other ingredients.
Recommended Miso:
  • rice misorice miso
  • organic brown rice misoorganic brown rice miso

Miso potage

  • 1

Organic shiro miso is tasty like potatoes when it cooking for soup. This is a recipe of RAW food cheff.

Ingredients:

10g organic shiro miso
150ml natural soymilk
topping with parsley
pepper

Method:
1. Put all ingre.into blender.
2. Mix up well
Recommended Miso:
  • Organic shiro misoOrganic shiro miso

Baking eggplant with miso

  • 1

This is a traditional recipe of Japanese WASHOKU, but easy to cook!

Ingredients:

100g eggplant
50g zucchini
30g Kome Miso(Rice Miso)
10g mirin

Method:
1. Slice of eggplant and zucchini
2. Blended with kome miso &mirin
3. Spread miso on eggplants and bake with low heat for few minutes
Recommended Miso:
  • red barley misored barley miso

Organic umami shoyu with avocado

  • 1

This is a traditional recipe of Japanese WASHOKU, but easy to cook!

Ingredients:

100g avocado
30g organic umami shoyu
5g wasabi

Method:
1. Prepare for slice of avocado
2. Put umami shoyu on the avocado
3. Put the wasabi on
Recommended Miso:
  • organic umami shoyuorganic umami shoyu

Peperonchino with Umami Salt

  • 1

Easy to cook! Use this instead of salt, taste is perfect!

Ingredients:

100g spagetti
20g spinach
30g onion
20g tomato
20g umami salt
30g olive oil
10g garlic

Method:
1. Put in olive oil with flying pan
2. Put in garlic,some slice of vege
3. Put water in a deep pot and turn on the heat
4. Put Umami salt with pan at the same time when the pasta will be ready
5. Mix up toghether
Recommended Miso:
  • umami saltumami salt

Baked Miso riceball

  • 2

Staffs of Kanemitsu-Miso has developed this recipe when they join an exhibition.
This food is very handy and easily take this out.

Ingredients:

Rice
1 table spoon Miso
2 table spoon soy sauce
1 tea spoon sweat sake
1 tea spoon sesame oil
( shite sesame, dried bonito)

Method:
1.

Dive rice2. Mix soy sauce, sweat sake, sesame oil.

2.

Mix soy sauce, sweat sake, sesame oil and rice.

3.

Form rice ball with some salt into a triangle or a ball with your palms, pressing gently and lightly.

4.

Put some Miso on rica ball.

5.

Bake rice ball and make it browning.

Recommended Miso:
  • sweet rice misosweet rice miso
  • rice misorice miso
  • red barey misored barey miso

Miso dip with basil

  • 2

This is a recipe for western style. miso is good conbination witholive oil, herbs.

Ingredients:

100g Whie Miso
30g olive oil
10g fresh basil
pepper

Method:
1. Put white miso into the bowl.
2. Add 30g olive oil gradually.
3. Dip with some vegetables.
Recommended Miso:
  • Organic Shiro MisoOrganic Shiro Miso
  • Premium Rich Miso`SHUUHO'Premium Rich Miso`SHUUHO'

Ginger Miso soup

  • 1

One of our staff's favorite soup! Especially, cold winter is so good.

Ingredients:

10g Organic brown rice miso
3g slice of ginger
topping with parsley
pepper

Method:
1. Put some ginger, consomme &150ml hot water into the mug.
2. Put some ginger, consomme &150ml hot water into the mug.
Recommended Miso:
  • Organic brown rice misoOrganic brown rice miso

Vegetable stock for Vegans

  • 1

This is a traditional recipe of Japanese WASHOKU, but easy to cook!

Ingredients:

200g burdock
100g carrot
20g dried Shiitake mushrooms
200g green onion
50g ginger
50g radish
20g Konbu

Method:
1. Put into the cold water in deep pot
2. Put all vege.in the pot
3. Leave 30min.to 1hour
4. Turn on the low heat
5. water will be warm up,put all the veg. out from the pot.
6. Use for the stock of Miso soup
Recommended Miso:
  • All kinds of misoAll kinds of miso

Miso soup for Vegans

  • 2

This is a traditional recipe of Japanese WASHOKU, but easy to cook!

Ingredients:

150ml Vege. Stock for vegans
15-20g miso
10g carrot
20g tofu
5g cabbage
2g green onion

Method:
1. Put the hot veg.stock into the
2. Put some miso in
3. Put some warmed vege.
Recommended Miso:
  • red barley misored barley miso

EnglishEnglish

Please contact us-at the telephone number or email address or inquiry form bellow.

Kanemitsu Miso Co., Ltd.
628 Fuchu-Cho, Fuchu-Shi, Hiroshima 726-0005, Japan

Tel: +81 (0)847 41 2080
Fax: +81 (0)847 43 6769
kanemitsu@kanemitsu-miso.co.jp

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