Collection: Nakamo

Based in Kiyosu, Aichi Prefecture, Nakamo was founded in 1830 as a koji maker in Nagoya. For almost two centuries, it has perpetuated a tradition of innovation in fermentation, in particular with its famous mild, lightly salted shiro miso, which has seduced Nagoya palates, notably by sublimating the taste of nikomi udon miso. Combining consistency and adaptation, Nakamo today produces a wide range of misos (soy miso, rice miso, compound miso, etc.), while pursuing its mission to transmit the richness of Japanese taste both in Japan and internationally.