Industrial Standard –MARUKOME's High technolgy Factory
Miso is prepared by mixing steamed soybeans with Koji Yeast and salt, allowing the mixture to ferment for several months. Marukome uses the most modern production system in our state-of-the-art production line. A rice steam system, soybean steam system, and 120-ton fermentation tank are all part of the production line.
We uses only non-GMO (genetically modified organism) soybean to produce quality miso at our factory. We rinse the soybeans and soak them in our large tank for several hours so that the soybeans become softer. Then we steam or boil the soybeans at our custom-designed cooking facility.
We sort, rinse and soak the rice for a few hours in a tank. After soaking, we steam the rice, then mix it with koji-starter and incubate it for two nights. The resulting product is koji.
The entire line is fully automated and controlled from the careful selection of soybean and rice through the mixing process.
The products will be
inspected at our research
laboratory before shipment.
Product are carefully boxed and shipped.
