The Origins of Marukome

Fermentation is Our Origin.

Japanese fermented foods nourish more than the body—they carry generations of warmth and care.
Bringing the warmth of Japan into the future.

Miso

Miso is a fermented condiment that is indispensable in Japanese cuisine.
In addition to its delicious taste and health benefits, a bowl of miso soup has long been a source of daily joy and vitality.
We will continue to enhance the value of miso by pursuing greater ease of use and convenience while remaining a part of people's everyday lives.

Koji

Miso, soy sauce, sake, mirin…Many of the seasonings we use every day are made possible by the power of koji.In recent years, koji has become even more versatile, enriching our dining tables in new ways.
The potential of koji is endless.

Soybeans

Soybeans have long been a central source of protein in the Japanese diet.
By making miso, we too have been working with soybeans for many years.
We will continue to showcase the appeal of the soybean—a high-quality plant-based protein essential for a balanced diet.

TOP