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.
High in protein and rich in vitamins and minerals, Miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, but it has been gaining worldwide interest, as well.
Marukome Co. manufactures approximately 100,000 tons of Miso annually, making it Japan's largest producer, with a 20% share of the total market.