Miso Master Miso – Traditional Miso
Asheville, NC — 3/17/2025 — Miso Master Miso has been producing exceptional quality Miso in Western North Carolina for over 4 decades. Traditional production techniques with thorough and patient care are at the core of what sets Miso Master apart.
Over 45 years ago, the founders of Miso Master, travelled to the mountains of Japan to learn the art of making Miso. They studied with masters of miso production on how to ferment rice to make Koji. They learned how to mix the Koji with steamed Soybeans. They studied the art of allowing the Koji and Soybean mixture to ferment in wood barrels for over a year. They practiced the patience in letting the magic of the changing seasons do the work in creating an exceptional Miso paste.
The Japanese miso masters travelled back to the United States with the founders to help build a traditional Miso production facility in the mountains of Western North Carolina. They found the climate of WNC to be identical to the mountains of Japan.
45 year later, Miso Master is still producing the high-quality Miso, enjoyed all across the country. We would love to invite you to tour the Miso Master production facility. Reach out through the email below for more information.
Miso is most commonly used to make a rich umami broth. This broth can be a soup with seaweed and tofu, or it can be drunk as a simple sipping broth. But Miso can be used for so much more! Miso paste can be added to almost any dish to create a rich umami flavor.
Umami is a flavor profile garnering a lot of attention in the culinary world. Miso is a perfect ingredient to add the desirable savory umami flavor. Miso Master Miso paste can be added to a stir fry, used as a glaze on any protein such as salmon or chicken, incorporated in a dressing or marinade, and even be used to add a slight savory note to maple syrup.
For more recipes and ideas, go to https://great-eastern-sun.com/
For more information, press only:
Leila Bakkum
828.301.0090
leila@great-eastern-sun.com
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