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Originating from China, miso was introduced to Japan 1,300 years ago by Buddhist priests. It was originally a prized delicacy, only enjoyed by nobility because it contained rice - a luxury in its day - but as word of its energy-giving properties spread, Samurai adapted and adopted miso as a staple part of their diet.

We believe that miso’s protein-packed goodness make it one of the very first ‘ancient superfoods’. By the mid 14th century miso’s popularity had spread and was being enjoyed by everyone, from monks to farm hands. During the 17th & 18th centuries miso went full circle, becoming a thrifty way to eek out household budgets during periods of great financial hardship.

Today, miso is exported from Japan to all corners of the world. However, awareness of miso outside the Far East is still in its infancy. Traditionally, miso is made in a 2-tonne handmade cedar barrel; the cooked ingredients are left to ferment and cure under 1 tonne of expertly placed rocks, that have been structurally designed to survive even earthquakes.

 In Tokyo there are lots of modern miso stores, selling hundreds of types of miso from the different regions of Japan. 

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