Hayakawa Shoyu Miso, led by Kaworu Hayakawa (7th generation), perpetuates the production of high-quality fermented foods while developing, for the first time in the industry, an umami-rich powdered miso whose enzymes remain active. Rooted in a regional culture comparable to terroir, miso expresses local expertise through varieties such as those from Shinshu, Aichi and Kyushu, where a subtly sweet method and the use of barley miso reveal complex aromas born of fermentation.
True to a tradition likened to an art form, the company champions its ingredients, processes and environment, while opening miso up to new culinary uses — from soup to gastronomic creations — in order to reveal the richness and evolution of Japanese culture.
