The Kantoya house, founded in 1847 in Kyoto by Chube Kantoya San and led across six generations, is distinguished by the artisanal production of a white miso crafted using underground water from Mount Hiei and a kôji worked by hand over three to four days in order to reveal its aromatic complexity and umami. Used by numerous restaurants and confectioneries in Kyoto, this miso — whose quality varies according to the raw materials — is the subject of ongoing dialogue between artisans and chefs to meet exacting flavour requirements.
Rooted in the traditions of the imperial court, white miso — or "Saikyo-miso" — developed as a sweet condiment owing to its high rice content and low salt content, becoming a central ingredient in both cooking and confectionery, particularly during Japanese rites and festivals where it plays an essential role in distinguishing festive occasions from everyday life.
