Imokei

Founded in 1877, Imokei is a long-established manufacturer of bean miso and tamari soy sauce. Imokei’s bean miso is crafted using a hybrid method that blends the unchanging traditions of skilled craftsmanship and wooden barrel fermentation with the changing innovations of modern technology. For example, while machines handle the sorting and steaming of soybeans, the temperature of the koji is carefully monitored using a smartphone. After the koji mold is applied, the fermentation and aging processes take place in traditional wooden barrels, with skilled artisans making meticulous adjustments day and night, carefully watching how the koji develops. “Making bean miso is like raising children,” says Yoichiro Kikata, the President and Representative Director of Imokei, with a smile. Imokei offers factory tours where visitors can learn about the miso and soy sauce-making processes. Guests can also tour the storage warehouse to see the massive wooden barrels used for fermentation. Some tours even include a miso ball-making workshop, making it a great experience for parents and children alike. A direct sales store is located about a 5-minute walk from the warehouse, offering a wide variety of Imokei products. Alongside their signature bean miso and tamari soy sauce, the store sells specialty products like pickling miso and dressing sauces. Product descriptions are also available in English, making it easy for international visitors to shop.