White Miso is the most iconic product of the IICHI Miso brand, handcrafted by the Kato Heitaro Shoten family workshop in Odawara, Kanagawa, since 1850. This miso paste is renowned for its mild, balanced aroma, making it a perfect choice for everyday use in soups, marinades, dressings, and a variety of dishes.
Though classified as “white miso” its flavor profile leans closer to traditional Shinshu miso - light and refreshing, but not overly sweet. It is made from carefully selected domestic soybeans and rice, with the addition of sea salt and a touch of alcohol as a natural preservative.
The soybeans are steamed rather than boiled, preserving their natural flavors and nutrients. Fermentation takes place over a minimum of three months in wooden barrels over 90 years old, resulting in a deep umami character and smooth texture.
Containing around 11.4% salt, this miso dissolves easily and maintains its quality across a range of preparations. The harmonious blend of tradition, local ingredients, and artisanal craftsmanship makes it a true expression of Japan’s rich fermentation heritage.
Producer
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.