DAIGEN-MISO CO., LTD

DAIGEN-MISO CO., LTD is Osaka’s oldest miso shop that was founded in the Edo era of 1823. Miso has a fundamental role in Japanese food culture. As a specialty shop of miso, DAIGEN-MISO provides not only miso for industrial use but also provides miso for individual customers and family.

Miso is supporting the food culture of Japan and it is a well-known fermentation food worldwide. As a specialty shop of miso, the miso provided by DAIGEN-MISO is used by famous restaurants from the past and received good comments. To achieve the mission of “Create enriched mind through miso”, DAIGEN-MISO is providing miso for industrial use and restaurants as well as normal customers and family.

Moreover, DAIGEN-MISO established Miso Café in 2F of Nihonbashi head shop to provide lunch with miso soup in order to promote the culture of miso.

“Miso” is a precious origin of protein to support the health of Japanese for over 1,300 years. It has a superb health and beauty effects to reduce the risk of cancers, lifestyle-related diseases and radioactivity. What’s more, it is a fermented food that could be easily obtained in daily life. We always ask ourselves that “what we can do?” repeatedly. The answer is to provide a healthier mental and physical life to all people through miso.

PRODUCT LISTS

  • Premium Brewing “KENBI”

    It is a miso developed by the predecessors over 190 years since the foundation of DAIGEN-MISO. It is a special and limited miso with careful selection of ingredients and it is produced by professional techniques. The miso is fermented by natural brewing over 1 year in a miso storehouse which has a long history and registered as “tangible cultural properties” in Japan. It is a high-quality miso with no additives. Since the brewing for this miso is limited, so there are only limited quantities for sale!

  • Special Brewing White Miso “Special Soni Miso” (limited time offer)

    30% of malt is combined with the first class ingredients like made-in-Japan Otsuru soya, made-in-Japan Koshihikari and Ako made salt to give birth to this ultimate white miso. With sharp color and the special flavor of Soni (kind of miso) from west Japan, it has a miso with superb taste with the smooth texture and proper sweetness. It is only sold in December.

  • Sweet Sake made by rice malt “Kojino Megumi”

    It is sweet sake with a wide variety of nutrients like vitamins, essential amino acids, glucose, dietary fibers, enzymes and etc.

    Since it is fermented from rice malt, there is no alcohol content. Moreover, the naturally sweet taste created by the brewing of rice malt is one of the features of this product.

    This sweet sake can be drunk after freezing in fridge or in room temperature. You could also warm it by transfer the sweet sake to another container. You would enjoy the delicious taste of it in different ways.

COMPANY OVERVIEW

BUSINESS TYPEManufacture and Retail of Miso, Restaurant, Management of rent space
PRODUCTSMiso, Sweet Sake, salt-marinated rice malt, soy-sauce rice malt, rice malt, other miso and fermented food
ADDRESS〒542-0073
2-5-6 Nihonbashi, Chuo-ku, Osaka-shi, Osaka, Japan
MANAGING DIRECTORMr. Yasuyuki Anzai
ESTABLISHMENT2nd Aug, 1971 (Foundation: 1823)

Management Philosophy

Enterprise Philosophy
“Create enriched mind through miso”
Pursue the potential of miso and create the new values of miso. As a result, we improve the physical and metal health of the life of people.

Management Philosophy (mission, management purpose)
“While pursuing the physical and mental health of our employees, we are aiming to contribute to the development of healthy and comprehensive human beings and society”
By cherishing the traditional values and miso, we would like to convey the deliciousness, values, and deep charming points of miso from Japan to the world.

Message

DAIGEN-MISO was founded in the end of Edo era in 1823. It is known as one of the oldest miso shop in Osaka. The founder named Takeshi Takeshima started the business by selling miso (made by himself) carried on the pole in street. In Meiji era, the third generation successor called Genzo Takeshima established the foundation of DAIGEN-MISO nowadays.

In 2012, “Washoku: Japanese Traditional Food Culture” was registered as “Intangible Cultural Heritage” by UNESCO( United Nations Educational,Scientific and Cultural Organization). There are 4 main characteristics that recognized by the world.

(1) Diverse and fresh food and Respect for the taste of food
(2) Health diet with balance nutrients
(3) Beauty of natural and expression for the transition of seasons
(4) Closely related to the events and festivals during the year e.g. New Year
*As per Ministry of Agriculture, Forestry and Fisheries

As a result, the concern about “Washoku” from all over the world has led to the change of prospective towards miso, which plays an important role in “Washoku” and ferment food culture, in Japan. Moreover, miso was enjoyed by numerous great people in the history.

By fermentation of soy by rice malt mold, the rich content of nutrients in the original ingredients created a better product, miso. Miso has a unique nutrient contents and special deliciousness. The nutrients in miso can be digested and absorbed easily due to the fermentation so it provides good effects for our digestion system.
In addition, miso can be matched with a wide range of food and it could act as a universal seasoning to draw the deliciousness of that food and balance the nutrient values. One of the secrets that Japanese could live a long life is that we are immersed in the environment of fermented food culture.

“Miso” acts as a precious origin of protein to support the health of Japanese.
It has a superb health and beauty effects to reduce the risk of cancers, lifestyle-related diseases and radioactivity. What’s more, it is a fermented food that could be easily obtained in daily life.

We always ask ourselves that “what we can do?” repeatedly. The answer is to provide a healthier mental and physical life to all people through miso.

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