Fujimoto Tomoko, the Representative Director of Misodo Corporation, launched the “365 Days Miso Advocacy Declaration” in 2011 and began the mission to raise awareness about miso. Currently, through managing “Japan Miso Press,” hosting events, and appearing in various media, she communicates the wonderful aspects of miso, a traditional Japanese food culture. Ms. Fujimoto helps unveil the surprisingly lesser-known charms of miso despite being a familiar ingredient for Japanese people.
Encounter with Miso
Ms. Fujimoto’s encounter with miso dates back to her hectic apparel industry days. Amid her busy daily life, she began experiencing health issues and skin problems due to an irregular lifestyle. While visiting a dermatologist would temporarily calm her skin condition, the problems would return once she stopped treatment.
Seeking a fundamental solution, she reviewed her diet and met Professor Emeritus Atsumitsu Watanabe, a leading miso researcher from Hiroshima University, who recommended incorporating miso into her daily diet. After immediately implementing this dietary change, she was surprised to find her skin condition improving and her overall health stabilizing within just a few months.
This experience completely captivated Ms. Fujimoto, inspiring a desire to share miso’s charms and potential with many people. She subsequently launched her miso awareness campaign. “Miso is the most accessible superfood we have,” she explains.
Misodo’s Philosophy
Misodo Company, founded by Ms. Fujimoto, reveals that the company name contains three hidden determinations: a resolute commitment to transmitting information about miso, a strong desire to pursue and master miso, a mission to convey the charms of miso to many people. True to the name of Misodo, Ms. Fujimoto energetically lives her days for miso. She conducts interviews herself as the editor-in-chief of “Japan Miso Press” and holds seminars and workshops across the country. And indispensable to describing Ms. Fujimoto is her miso promotion activities centered around Misomaru.
Miso Soup Base
Misomaru, conceived by Ms. Fujimoto, takes inspiration from the preserved food “miso ball” used by military commanders during the Warring States period, reimagined in a modern style. The reality is that telling busy modern people to “drink miso soup for health” rarely motivates them to do so. Therefore, Misomaru was developed as a way to make miso soup easy and enjoyable for anyone to consume.
Looking just like chocolate, Misomaru is made by rolling together miso, dashi (stock), and ingredients. It can be easily prepared with common household ingredients and stored frozen for up to a month. By pouring hot water, it allows you to enjoy miso soup effortlessly even in the busiest mornings or tired evenings, making it a revolutionary item that fits seamlessly into contemporary lifestyles.
Additionally, Ms. Fujimoto manufactures and sells Misomaru primarily through department stores, where its appearance resembling high-end chocolates has made it popular as a gift item. This Misomaru became a social media sensation, particularly for its photogenic quality.
Charms of Miso from Nagano
Throughout Japan, there are diverse miso varieties resulting from differences in ingredients and climate. Among these, Shinshu Miso from Nagano Prefecture marks the top market share nationwide. Ms. Fujimoto states, “Shinshu Miso is a simple, versatile miso that is essential in every household. It harmonizes with any ingredients and is extremely easy to use.”
Moreover, Ms. Fujimoto participates in the practices of the Suwa Miso Technology Research Study Group, where local miso artisans gather to further refine their techniques. She has been involved in experimental preparation, such as putting wine into miso, constantly exploring miso’s potential. The wine miso received enthusiastic endorsement from miso craftsmen. It became a sophisticated condiment with a subtle wine flavor. They chose wine to pair Nagano ingredients with miso. It’s incredible how miso can create such unexpected flavor combinations. That’s what makes miso so fascinating.
Miso Soup with Nagano’s Ingredients
Ms. Fujimoto notes that Nagano Prefecture is home to numerous miso breweries, each with its unique flavor profile, and encourages people to discover their personal favorite miso. She has created a Nagano-style Misomaru using the local ingredients. Incorporating nozawana, the local specialty vegetable and amazake (fermented rice drink), Nozawana Misomaru has a gentle yet distinctly sharp flavor with subtle shichimi togarashi (Japanese spices) as a secret ingredient. It’s a soup that makes you feel like you’re becoming healthier just by drinking it.
Profile
Ms. Fujimoto’s miso promotion activities have expanded widely, and now there are around 60 “Misomaru Masters” across Japan who engage in miso education. She has promoted miso overseas at events like the Milan Expo and the G7 Ise-Shima Summit. Last year, she launched a new project called “Miso World” to further promote miso through online platforms, events, and promotions. The term “World” carries a dual meaning: representing both the profound depth of miso and the global world. Ms. Fujimoto is a fermentation enthusiast dedicated to spreading miso culture both domestically and internationally.
