Updated on 09/03/2026

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TAKEYA TOKUJO MISO - <p>We, TAKEYA MISO, choice miso-suitable soybeans made at our contract farms, and Canadian government approval. In order to provide a stable supply of delicious miso, we source high-quality materials from all over the world. </p><p> Also, we have the tradition of 150 years along with the latest technology. So we can provide this appetizing and beautiful Yamabuki color. </p><p> For the yeast that determines the aroma and taste of miso, we use our proprietary "Y-8" strain. For lactic acid bacteria that determine the color, we also use our proprietary "TK-1" strain. </p><p> Not heat-treated and it does not add Dashi. Smell is good and enzymes are alive. </p><p> It is a long-selling product (over 70 years) that is characterized by its deliciousness that you will not get tired of eating every day. In addition, it is packed in a 300g cup suitable for trial use and families with a small number. Enjoy fresh miso anytime.</p><p><br /></p><p>Light-bodied miso</p><p> Delicious taste that you will never get tired of,</p><p> Representative product of low-sodium miso with 22% less salt,</p><p> Takeya pioneered the development of low-chlorinated Miso,</p><p> Maintaining the original taste and aroma with reduced salt</p><p>Full-bodied miso</p><p> Made by Mitsuaki Shimazaki, the Miso Meister in TAKEYA,</p><p> Natural fermentation style miso,</p><p> Fermented about 7 months in Shinshu where the central reagion of JAPAN,</p><p> Deep flavor is good for miso soup,</p>

TAKEYA TOKUJO MISO

Brand: TAKEYA MISO Co., Ltd.
Stands :
4 N256
www.takeya-miso.co.jp/...
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  • Detailed description
  • More info
  • Exhibitor
  • Brand

Detailed description

We, TAKEYA MISO, choice miso-suitable soybeans made at our contract farms, and Canadian government approval. In order to provide a stable supply of delicious miso, we source high-quality materials from all over the world. 

 Also, we have the tradition of 150 years along with the latest technology. So we can provide this appetizing and beautiful Yamabuki color. 

 For the yeast that determines the aroma and taste of miso, we use our proprietary "Y-8" strain. For lactic acid bacteria that determine the color, we also use our proprietary "TK-1" strain. 

 Not heat-treated and it does not add Dashi. Smell is good and enzymes are alive. 

 It is a long-selling product (over 70 years) that is characterized by its deliciousness that you will not get tired of eating every day. In addition, it is packed in a 300g cup suitable for trial use and families with a small number. Enjoy fresh miso anytime.


Light-bodied miso

 Delicious taste that you will never get tired of,

 Representative product of low-sodium miso with 22% less salt,

 Takeya pioneered the development of low-chlorinated Miso,

 Maintaining the original taste and aroma with reduced salt

Full-bodied miso

 Made by Mitsuaki Shimazaki, the Miso Meister in TAKEYA,

 Natural fermentation style miso,

 Fermented about 7 months in Shinshu where the central reagion of JAPAN,

 Deep flavor is good for miso soup,

More info

Product Specifications

1. Size(WxDxH)(mm) 100x175x35

2. Weight(g)  505

3. Shipping Box 505g x 20

4. Materials  soybeans, rice, salt, alcohol

5. Allergen soybean

6. Best by date  12 months

7. Nutritional Information 

 (per 100g of miso) 

    energy   190kcal

    carbohydrate  22.4g 

    protein   12.0g 

    salt equivalent  12.0g 

    lipids   5.8g 


Product Specifications

1. Size(WxDxH)(mm) 116x88x80

2. Weight(g) 520

3. Shipping Box 520g x 20

4. Materials soybeans, rice, salt, alcohol

5. Allergen  soybean

6. Best by date  12 months

7. Nutritional Information 

 (per 100g of miso) 

    energy   201kcal

    carbohydrate   28.1g 

    protein   10.8g

    salt equivalent  9.6g 

    lipids   5.0g


Product Specifications

1. Size(WxDxH)(mm) 116x88x80

2. Weight(g)  520

3. Shipping Box 520g x 20

4. Materials soybeans, rice, salt, alcohol

5. Allergen soybean

6. Best by date  12 months

7. Nutritional Information 

 (per 100g of miso) 

    energy   188kcal

    carbohydrate  21.4g 

    protein   12.5g

    salt equivalent  12.5g

    lipids    5.8g


Exhibitor

Exhibitor

JAPAN FEDERATION OF MISO MANFRS CO-OPS

The Japan Federation of Miso Manufacturers Cooperatives (JFMMC) is consists of Miso producers of Japan.

We are affiliated with 736 members.


See exhibitor

Brand

Brand

TAKEYA MISO Co., Ltd.

It comes from nature.

It goes with everything.


For centuries, soybean products such as miso and tofu have been part of the daily diet in Japan, not only for their naturally good taste but for their many health-giving benefits. Made from soybeans fermented to the peak of mildness, Takeya miso is easy to digest and naturally nutritious. It’s rich in protein, vitamins, minerals and enzymes. Its alkaline properties help balance the acid effect of foods such as meat, fish, eggs and wheat flour. And it contains absolutely no cholesterol!


Takeya miso is made in a perfect, natural environment


High in the mountains of the Japanese Alps, the air is fresh and the water sparkling pure. Here,the temperature varies dramatically from morning to night throughout the four seasons.

This is perfect miso-making climate.

And this is the home of Takeya, miso-makers for 126 years.


Only select ingredients are used in Takeya miso


One of the secrets to great miso is plump, fully-matured soy beans.

Takeya selects only the best from Japan and from Illinois (U.S.), Ontario (Canada), and China.

Another essential is the water. And there’s none cleaner, clearer or better-tasting than pure mountain water.

Add the finest rice and a recipe cherished for over a century and you’ve got mild, mellow Takeya miso - unbeatable!


Takeya miso is made with the help of Nature herself


Like fine wine, Takeya miso is naturally fermented to perfection.

Special yeast and enzyme are added to soybeans, rice and salt, then the miso is left to brew slowly and naturally for several months.

Absolutely no chemicals, additives or preservatives are added ever.

Miso is one of Nature’s sophisticated foods.

And Takeya has long years of miso-making expertise behind it.