We proudly produce two signature brands:

• Miyachan – Naturally fermented miso with rich, authentic Japanese flavor.
• Enachan – Practical, versatile miso for quick and easy cooking.

Available sizes: 300g, 1kg, 2kg, and 10kg.

Miyasaka products are available at major supermarkets, trusted restaurants, and online marketplaces such as Tokopedia and Shopee.

Yes! We currently serve restaurants, hotels, and catering services across Indonesia. Please use our Inquire Now form or email us at hello@miyasaka.co.id for B2B orders.

Miso is made from soybeans, koji (rice, barley, or soybean culture), salt, and water. These natural ingredients are fermented to create a paste rich in umami flavor.

• Shiro Miso (White Miso): Short fermentation, light color, mild and slightly sweet flavor. Perfect for soups, dressings, and marinades.
• Aka Miso (Red Miso): Longer fermentation, darker color, stronger and saltier flavor. Ideal for stews, hearty dishes, and bold marinades.

Yes. All Miyasaka Indonesia products are HALAL certified, safe for Muslim consumers.

Miso is rich in probiotics, protein, fiber, vitamins, and minerals. It supports gut health, immunity, heart health, and adds natural umami flavor without artificial seasonings.

Yes, our miso is made from plant-based ingredients. However, some recipes may include dashi (fish stock), so it depends on how you prepare your dishes.

Yes. Miso has been a daily staple in Japanese diets for centuries. When enjoyed in moderation, it’s a healthy, nutritious addition to your meals.

No! Miso is versatile and can be used in stir-fries, marinades, sauces, dressings, seafood dishes, and even desserts like bread pudding with caramel miso sauce.

Yes! Visit our Recipes page to explore easy and delicious ideas — from classic Miso Soup to Rendang Bumbu Miso and Satay with Miso Sauce.

Generally, 1–2 tablespoons of miso are enough for one serving. Add it at the end of cooking (avoid boiling too long) to preserve its nutrients and flavor.

Keep miso refrigerated after opening to maintain its flavor and freshness.

Properly stored miso can last for months. Its flavor may deepen over time but it remains safe to consume.

If miso ferments during storage, white amino acids may precipitate.
If the miso has no unpleasant odor and white crystals have precipitated in miso, these amino acids are safe to eat.

It is a type of yeast called film yeast. It is not harmful to eat, but if the smell bothers you, it is best to remove only that part before using the miso.