“MISO WORLD” is a project that conveys the greatness of miso to the world.

For a long time, Miso has been a staple for the health of Japanese people. There’s a variety of miso with unique characteristics throughout Japan. The most popular use of miso is for miso soup, but you can add it to stir-fries, simmered food, dressings, sweets, and so on, as a very versatile seasoning. 
Soybeans, the main ingredient of miso, is known as “meat of the field” as it’s rich in protein, but the nutritious value becomes even higher when soybeans become miso through fermentation. In recent years, miso’s health benefits, such as prevention of lifestyle diseases and anti-aging, have been proven through various studies. The popularity of miso has been increasing overseas along with the amount of export.   

Misomaru is a handmade instant miso soup prepared by mixing miso, stock powder, and various ingredients together, then rolling it into small balls. Each of these balls (one misomaru) turns into one serving of miso soup whenever and wherever by mixing it with hot water. Misomaru is easy, convenient, and delicious!


Mix miso and soup stock powder together. Stir in the rest of the ingredients (such as dried vegetables) and mix well.


Roll the Misomaru base into balls. You can top them with diced almond, sesame seeds, etc., for extra flavoring.


Wrap each ball in plastic wrap and put in a container to be refrigerated. Misomaru lasts a week in the fridge.

Washoku, the traditional Japanese cuisine, has been getting increased attention around the world since it was added to the UNESCO Intangible Cultural Heritage List. The basics of washoku is “Ichiju-Sansai”, a meal consisting of a soup and three dishes, which has been said to be nutritionally ideal and well-balanced, contributing to the fact that Japan has one of the highest life expectancies. Japan has various dietary cultures as it stretches from the north to the south and has four distinct seasons. Washoku appreciates seasonal ingredients and puts emphasis on the beauty of nature and the changing seasons in the presentation.

I’m Misodo (Tomoko Fujimoto). I love miso and I’ve been showcasing the greatness of miso. When I was working in apparel, I experienced health and skin problems, so I was searching for “what is truly good for our health?”, which eventually led me to miso.
Since then, I’ve eaten miso every day. My skin has recovered and my health has improved so much that I don’t even get a cold. 
I will continue to spread the appeal of miso, which is delicious and has the power to make people happy, to the world. 

Tomoko Fujimoto, Misodo Inc.

On the “MISO WORLD” YouTube channel,
we post videos to share the appeal of the traditional Japanese food, miso.

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