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① Applying proprietary preparation techniques

The flavor of miso depends on the koji used, which is a mold used in fermentation. First, rice is steamed twice which becomes the base material for the highest-quality koji. Then our koji is refined to a level of quality 2 to 3 times higher than standard koji.

② Raw materials are processed using Fundokin’s proprietary methods to bring out subtle umami flavors without introducing any off-flavors

Miso that has a high amount of koji and which has not been matured very long often has a distinct, strong odor, but Fundokin’s long years of experience and technological expertise allow us to create miso that instead has a pleasant aroma.

③ Skills passed down over generations

We select only the best barley, and taste-test our soy beans to ensure only the best-tasting beans are used

We do not rely on sorting machines, but instead use our senses, taste-testing our ingredients to select only the best materials.

Our barley is primarily grown in Kyushu, and we always carefully choose only the best lots by sampling each one.