nuu miso is...

only natural and organic ingredients

nuu miso, it is only natural and organic ingredients

The ingredients of our misos are simple:
legumes, sea salt, and koji (Aspergillus Oryzae, microscopic fungus).
So there are no additives! Miso fermentation combines alcoholic, acetic and lactic fermentation. This makes the nutritional composition of our miso much richer!

Miso ( 味噌・みそ) …?

‘Hishio’ ( 比之保・ひしお) fish or cured meat marinade sauces, are the ancestors of today’s condiments obtained by fermenting soybeans (such as shoyu and miso), which is imported at the nativity of the Asuka period in 8th century Japan. Miso contains various amino acids, vitamins and minerals, which has always supported the health of Japanese people until today.
In the past in Japan, each household and region had its own original recipe for Miso.
There are three main categories of miso: rice miso (rice and soy), barley miso (barley and soy) and soy miso (only soy). And there are still several sub-categories according to the region or the duration of fermentation (white, red, young, semi-old, old, sweet, brut, etc.)
nuu miso prepares miso for you from 4 months to 3 years!

The Koji ( 麹 ・こうじ)?

Koji is a ferment derived from the mold of several ascomycetes (fungi) called Aspergillus Oryzae (Sojae, Awamori, etc.) and is only found and cultivated in Japan. It is the base of: sake, sho-chu, mirin, vinegar, tsukemono, amazake, shoyu and miso.
It is often used in the pharmacological field as well.
Koji itself is often used in Japanese cuisine as a condiment, or as a gas pedal for the fermentation of vegetables, meat or fish.
nuu miso will offer fresh and dry koji: made with local organic rice, white, semi-complete or complete.

nuu miso is 100% handcrafted

The making of Miso is a special skill: it is a living food, including processes that fluctuate according to the conditions of manufacture. Traditionally, miso is fermented in a room where there are temperature fluctuations. Fluctuations that influence miso, itself composed of living bacteria (like us, human beings!).

As our miso is fermented in the traditional way, only the experience, precision and know-how of our craftsmen can control its evolution.

We make our miso by hand, with a team that is always attentive to each stage of production: constant supervision from the inoculation of the koji (in 60 hours non-stop) to the fermentation (of 3 years or more)!

Our originality?
Fermentation of miso in wooden wine barrels!

In the past in Japan, wooden sake barrels were always recycled by shoyu or miso workshops. The life of the wooden barrel lasted for 30 years in the sake factory, and 100-150 years in the miso or shoyu factory. Thus, the craftsmen practiced the recycling of good quality barrels.

nuu miso revives this traditional practice with wooden wine barrels: our barrels will be enriched with more and more good bacteria as they are used, giving a particular taste to the miso.

You will taste a unique miso, “worked” with European wine!

Another particularity of our miso:

the variety of bacteria it contains. During the fermentation process, the miso is gradually enriched by the bacteria in the air. Miso from the same recipe will never be the same under different conditions: the climate of the place of manufacture and fermentation influences it a lot.

nuu miso is a unique miso, made in Belgium!

nuu miso is good for physical and social health

nuu miso offers you only live miso: a miso directly put in a jar without pasteurization, without additive, nor added alcohol.
Only a local workshop can provide fresh miso: often miso in Europe, even marked ‘unpasteurized’ is processed to stop fermentation and thus provide a stable miso for the long journey to your table.

Live miso has many benefits for physical health: it is a treasure containing many amino acids, vitamins, and minerals. By the richness of the bacteria it contains, it reinforces your intestinal flora.

Studies in Japan have already shown that people who eat miso every day have less chance of getting diseases like: cancer, hypertension, arteriosclerosis, peptic ulcer, stomach ulcer, etc.
It has an antioxidant effect, therefore anti-aging, which will strengthen your immune system. Miso has also been shown to decrease the level of radiation in the body.

Social and environmental side nuu miso contributes to short circuits by favouring local raw materials and those from organic agriculture (our organic soybeans are grown in Belgium). We are very sensitive to sustainable economy and ecology, which are also the basis of our project: to raise awareness by offering a concrete solution.
Moreover, in the manufacture of miso, there is (almost) no waste!

nuu miso is a cooperative society

We share the enthusiasm to make miso and koji better known in Belgium.

At the beginning, three Japanese artists created an association to propose a place of inter-cultural meeting around
cultural and culinary activities. The tragic event of the Tsunami and the accident at the Fukushima nuclear power plant in 2011 have changed their relationship to life and the world. This sent them on a quest for meaning and they became interested in making Miso as a way to rebuild a more sustainable life and to reconsider food and consumption
Cyrille, from Brussels, fell into tamari when he was a child, became a self-taught cook, and discovered with miso a subtle depth so unique, that he has been cultivating an old dream since then: creating a (micro) miso factory in Belgium. In this context, he visited production facilities in the United States in 2011. Having lived in Mexico for several years, he dreams of exotic hybridizations between chipotle and miso, and other innovative and lively flavor combinations.

In 2021, Hiro, Miku, Sachiyo and Cyrille met and immediately shared their passion for Miso. This magical and complementary meeting gave their project a beautiful light and a beautiful dynamism which will allow to concretize this adventure.

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