ABOUT US

May the local food culture continue for generations to come

I am Yuzo Tsuchiya, the representative of Kuradai Miso, born into a family of miso makers.
However, during the war in the Showa era, our factory and store were destroyed in an air raid. I have heard that since then, in order to survive, we restarted our business as a miso wholesaler.

Due to the changing times and various reasons, the number of miso breweries is gradually decreasing. I feel a sense of urgency, as the loss of good breweries in rural areas and the disappearance of miso breweries means the loss of Japan’s regional food culture. With the hope that these breweries will continue for generations, I opened a miso specialty store in Kyoto, which is said to be the first place in Japan to have a miso shop, and named it “Kuradai Miso”.

There are still many excellent breweries in Japan that remain unknown.
As a connoisseur of fine miso and a miso specialist, I want to discover miso that represents Japan’s breweries and also create miso together with others.

I am hoping to give back to miso, which has been loved by the Japanese people for over a thousand years, supporting their health all the while.
Looking toward the next thousand years, I want to share the wonderful qualities of Japanese miso with the world, together with our customers.

Kuradai Vintage series: Miso aging is important. However, from the perspective of Kuradai Miso, simply aging miso for a long period is not always the best approach. There are many excellent misos that don’t require aging for more than a year.

Each miso has its own optimal aging period, and what matters most is whether we can provide it at the right time, with the best flavor, richness, and aroma.

At Kuradai Miso, among the various types of miso, we select the finest aged misos that have been matured for over a year and introduce them under the name “Kuradai Vintage”.

Letting miso mature for a long time is inefficient and requires a great deal of effort.
However, we have miso that, like a work of art, is aged for a long time, just as it was in the past, without cutting corners.

I would be delighted to share with our customers the importance of the aging period, which has not been widely known until now.

miso specialist: Those who have gained qualifications through advanced study sessions, lectures, and demonstrations will become miso specialists, offering you miso recommendations that suit your preferences.