Onozaki Traditional Handmade Koji Miso (Mitoku Export)
Onozaki · Japan (Yaita, Tochigi Prefecture)
SeasoningsMisoAmbientEstablished export
Mountain-village Tochigi miso house using handmade koji fermented in an unheated koji room (~48h) and long natural aging. Introduced to Western markets via exporter Mitoku since 1979; supplied to natural/macrobiotic channels in the US and Europe.
The supplierOnozaki family settled in Yaita ~500 years ago; 4th-gen maker Takamichi Onozaki; discovered by Mitoku founder Akiyoshi Kazama in 1979; hallmark unheated handmade koji + long fermentation.
Why it sells abroadHandmade unheated-koji-room miso, long natural aging; established Western natural-food channel via Mitoku since 1979
Buyer's brief ✓ SOURCES VERIFIED
CertificationsTraditional natural fermentation (no public Halal/Kosher cert confirmed; organic not verified on all SKUs)
Pack formatsRetail tubs/pouches via importers; Typical: 400g-1kg
Shelf lifeTypical: ~12 months ambient unopened
StorageCool, ambient; refrigerate after opening
Minimum orderTypical: case via Mitoku
Lead timeTypical: 6-10 weeks
CapacityTypical: small artisanal maker
Container loadTypical: LCL (consolidated by Mitoku)
PricingTypical: premium traditional miso
OEM / private labelPossible (via Mitoku PB)
Wholesale & MOQYes - via Mitoku and natural-food distributors
Key exporters & distributorsMitoku Co., Ltd., Natural Import Company (US)
Export regulationJapan-made miso; natural/traditional; standard food import docs
Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.
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