Now, Miso for the World
Japan cuisine has been highly regarded for its healthiness by being low in calories and fat, and now it is a global craze. It’s delightful. It would be great if Japanese cuisine could help people understand Japanese culture more deeply. I personally think that this way of cooking could evolve into its own category—rather than just being today’s fad—if more people enjoyed it not only for its health benefits but also for its essence as being aesthetically pleasing to the eye and delectable to the pallet.
Japan cuisine has been referred to as “water dishes” or “soup stock dishes.” This cooking style is characterized by it not requiring much preparation of base ingredients and bringing out the natural flavor and goodness of the chosen ingredients. Miso, with its delicate taste, is the critical flavoring at the foundation of Japanese cuisine. It, along with soy sauce and vinegar, is a traditional brewed flavoring that has been adored by the Japanese for over a thousand years.
Following are a few characteristics of miso:
It consists mainly of soy beans, rice, and table salt. The combination and aging of these ingredients produces a wide variety of miso rooted in the climate and culture of the various regions of Japan.
The product consists almost entirely of its raw materials, and there is very little residue, such as strained lees.
It takes very little energy to produce, so little that it could be made in small quantities at home.
It is rich in plant protein, has a long shelf life, and goes well with a variety of ingredients.
Currently we are faced with the degradation of Earth’s environment, the continued abnormal climate, the growing population, and other serious issues. For us, the latent potential of miso lies not only in its excellence as a food. Even from a purely economic standpoint, miso can save energy during production because of its superior yield of raw material. Miso is, quite simply, a food that the world cannot go without in the future.
Miso, which originated in China, evolved into a Japanese-specific food that has become world-renowned. I hope that miso will eventually be used in food from the world over.
History of Saikyo Miso
Our business began about 200 years ago, when our first-generation master brewer, Tanbaya Mosuke, set up a shop near the Imperial Palace (now known as the Old Imperial Palace of Kyoto) and received orders for miso to be used in dishes prepared at the palace.
Since ancient times, Kyoto has been the home of many tea ceremony masters and writers, who have enhanced the culture of the city. Over the generations, numerous chefs have become fascinated with Kyoto cuisine. Like those people, our family has helped preserve this special cuisine as celebrated miso brewers.
Due to the Meiji Restoration, the capital of Japan was moved to Edo, which was renamed “Tokyo” (Eastern Capital). For some time, Kyoto was also called “Saikyo” (Western Capital) in relation to Tokyo, so our miso was referred to as “Saikyo Miso,” and still is to this day.
||Founded in Muromachi Ichijo. Received business from the Imperial Palace/Empress Dowager's Palace.
||Meiji Restoration: Meiji Emperor went to Tokyo, and the miso business spread to the general population. This miso was called Saikyo Shiromiso (white miso), and was referred to as "Saikyo Miso."
||Erected production plant adjacent to shop.
||Developed and patented a new method for producing white miso using white rice bran.
||Reorganized as Honda Miso head office.
||Acquired patent for modernized and efficient heat sterilization and cooling process.
||Established Saikyo Miso Co., Ltd.
||Received the Shokuryocho Chokan Hyosho (gyokai koro) (Japanese food agency chairperson prize [distinguished industry deed]).
|| Received the Rodo Daijin Hyosho (Award from the Minister of Labor [distinguished industry performance]).
||Erected Sanjo plant.
||Named a model plant among small to medium-sized businesses in Kyoto Prefecture.
||Completed "Tanba Workshop" in Ayabe. Received the Kyoto Chusho Kigyo Gijutsu Sho (Kyoto award for outstanding technical achievement in a small or medium enterprise).
||Awarded the Minister of Agriculture, Forestry and Fisheries prize (One of the best miso of the year in Japan) in the 44th National Miso's Appraising and Deliberating Fair.
||Transferred sales office to Tokyo.
||Established ANQIU SAIKYOMISO FOODS CO., LTD. (China).
||Awarded the Minister of Agriculture, Forestry and Fisheries prize (One of the best miso of the year in Japan) in the 51th National Miso's Appraising and Deliberating Fair.
||Awarded the Minister of Agriculture, Forestry and Fisheries prize (One of the best miso of the year in Japan) in the 57th National Miso's Appraising and Deliberating Fair.
||Awarded the Minister of Agriculture, Forestry and Fisheries prize (One of the best miso of the year in Japan) in the 58th National Miso's Appraising and Deliberating Fair.
Established Saikyo Miso Co., Ltd. Distribution center.