九州の醤油・味噌なら熊本県宇城市の松合食品

Among the processes of microorganisms’ metabolizing and producing organic matter, what is beneficial to humans is called fermentation, apart from rotting. For example, bread, cheese, yogurt and alcoholic drinks are made with fermentation process and are produced all over the world. In Japan, fermentation is used to make miso, soy sauce, vinegar etc., which are essential to traditional Japanese cuisine.

For miso, the record of original form was found in the 8th century, and by the 17th century, it was produced on an industrial scale. Ingredients of miso are soybeans, salt, rice and barley and are fermented with koji-mold (aspergillus oryzae). Fermentation and maturing periods differ depending on each product. Generally, it takes 1 month to 1 year, but some types of miso take even longer. Like wine or whisky, people enjoy the variation of flavor and color made by the length of fermentation period.
Miso is mainly used to make miso soup, the most typical Japanese home dish. It is also used for salad dressing, meat dishes, stewed dishes, and even for sweets. Miso has many health benefits. Some research reports say that “Melanoidin,” the antioxidant action of brown pigment, which is generated when miso ages, helps to prevent life-style related diseases, cancer, and to suppress the effects of radiation. Koji-mold, yeast and lactic acid bacteria used in the process of making miso are also effective for improving our intestinal condition. It is said that when the intestinal environment improves, the immune function enhances. In order to get its full effect, it is important to have raw miso and keep it to 60 degrees or less when heating.
Miso, the healthy and powerful food, can be used not only for traditional Japanese cuisine, but also for cuisines and confectioneries around the world. We would like people in the world to use this wonderful condiment.

Soy sauce is essential for Japanese cuisine. It has a long history, in fact, there are records of its existence from the 16th century.
Soy sauce is made in several steps; add koji-mold to soybeans and wheat, add salt, let it ferment and age, then press to make its liquid form. The black color component of soy sauce is called “melanoidin,” and its antioxidant effect helps remove fish and meat odors, has antibacterial effect, contributes to preservation, and enhances the taste of food.

In addition, it is said that its scent contains 300 kinds of fragrance components such as flowers, fruits, coffee and sake. Soy sauce matches with a variety of savory dishes and desserts. The fragrance and flavor of soy sauce are key elements in how dishes taste, and it is used in many sauces for various dishes. It is often called an all-purpose seasoning.

Japanese vinegar is mainly made from rice and is widely used for seasonings, drinks, preserved meals, and recently it is also introduced as a cleaning agent.
The health benefits of vinegar have been suggested for many years. It is said that vinegar helps increase appetite and aid in recovery from fatigue. In particular, for modern people whose bodies tend to become acidic due to stress and diet, vinegar is said to help restore a mildly alkaline body.
According to a research by a major vinegar maker, taking 1 to 2 tablespoons of vinegar daily is effective to reduce visceral fat and blood pressure.
The clinical trials prove that having vinegar with meals lowers a blood sugar level and is effective for preventing metabolic syndrome.

(Source: Japan Vinegar Institute Head Quarter / 全国食酢校正取引協議会, A Simple Guidebook to Vinegar, accessed May 23, 2025, http://www.shokusu.org)

Miso, soy sauce and vinegar all serve beneficial effects on our bodies, so it is good to have them every day in our diet.