Made from fermented soybeans, Miso is a thick paste-like substance. It is brown in color and tastes pleasantly salty and tangy on its own. While the most common use of Miso is in Miso soup, Miso also adds a unique burst of flavor to salad dressings, sauces and marinades, baked tofu, vegetable dishes, and even dessert sorbets.

In Japan, it is said that Miso was introduced in the 7th century by Buddhist monks. The process of making Miso was gradually refined and it became a vital part of the samurai diet. It was in the 17th century that industrial production of Miso first began. Over the centuries, different types of Miso were developed, often named after the Japanese provinces in which they originated.

Miso's principal ingredient, the soybean, provides vital amino acids for our bodies, but that's just the beginning. Because of Miso's healthful qualities, Marukome's mission has always been to produce Miso that contributes to the health and wellness of individuals, and by extension to society as a whole.

The Japanese have long known about Miso's remarkable health benefits. Recent research has found that the benefits of Miso arise not only from the nutrients in the soybeans, but also from other ingredients that are the result of actions of aspergillus oryzae used in the fermentation and aging process.

As people's eating habits in Asia have become Westernized, and soy intake has decreased, there has been an increase of breast cancer in women and prostate cancer in men. Generally estrogen is said to be beneficial in fighting prostate cancer. Breast cancer research has looked into the benefits of estrogen as well.