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Hakouya Miso



Our Goal

Our goal is to spread knowledge of the benefits of fermented foods and increase the practice of eating them on an everyday basis. So many of the food products sold today are lacking enzymes that the digestive system needs to function at its best. We are here to educate about the benefits of probiotic foods and help you eat or make them in your own home!

What We Do

We make miso from scratch in our kitchen and use it to make a variety of healthy, delicious products that will add flavor to your life and probiotics to your gut! Our products are designed to be easy to use and incorporate into your everyday diet even with a busy schedule. 

Our Miso

Miso is a staple in Japanese cooking that is full of proteins, probiotics, and nutrients. We make our miso by hand using non-GMO soybeans. We age our miso for up to 18 months, giving our final product the perfect balance of umami and abundance of beneficial enzymes to support a healthy digestive system! Most miso products sold in stores have added alcohol, which kills beneficial enzymes. We do not stop the fermentation process when packaging our products, so you will get the precious health benefits!

Koji & Fermentation

We use Koji as the catalyst for enzyme growth during the miso fermentation process.

Koji is a fungus grown on rice, barley, or beans. The resulting probiotic enzymes:
• Support digestive health

• Tenderizes meat & adds umami through protein breakdown

• Neutralizes fish or gamy smells

Health Benefits of Probiotics Food "Miso"

Probiotics are live microorganisms that can have powerful effects on health. They

help to keep your body healthy, especially your digestive system.

Miso is very good source of manganese, copper, zin (all three are important mineral) and several B vitamins, vitamin E, both of which necessary for a strong immunity. It's also a complete protein with all nine essential amino acids and rich in antioxidants. 

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