Iichi Miso is a distinguished Japanese brand of handcrafted miso paste, originating from the family-owned workshop Kato Heitaro Shoten, founded in 1850 in the city of Odawara, Kanagawa Prefecture. Today, the workshop is led by the sixth and seventh generations of the Kato family, who remain devoted to preserving traditional fermentation methods passed down through the centuries.

The miso is aged in wooden barrels over 90 years old, which harbor unique microbial ecosystems that contribute to the product’s rich and nuanced flavor. The name “Iichi” comes from a piece of family history and has come to represent a deep respect for the craft of fermentation and a commitment to artisanal quality.

The miso is made using only premium Japanese soybeans, rice, and salt, along with pure underground water from the volcanic region of Hakone. Rather than being boiled, the soybeans are steamed to preserve their natural flavor and nutritional value.

Fermentation takes place slowly and uninterrupted, resulting in a paste with a rich texture, complex umami depth, and living probiotic cultures. Iichi Miso embodies the harmony of Japanese tradition, local ingredients, and generational expertise, remaining faithful to methods that have endured for nearly two centuries.