Producer

Mido's Miso is owned by Midori Uehara, who is from Japan. She started making miso for herself over 15 years ago when she first started coming to the sates because she missed her mother's cooking and her food. Miso soup is a staple breakfast for her family along with some rice and vegetables and eggs. She sometimes helped her mom making miso once a year, which can provide the family for a year worth of miso. After Midori moved to the U.S., she was originally teaching miso making in small group in the community. When the pandemic started, she no longer could host the miso making workshop with the whole world was scared of germs and being in contacts with people. Then she even more felt this healthy food needed to be shared to make this community healthier and stronger. That's when she turned miso into the passionate business. Miso is fermented bean paste. It takes several days to process, then it gets naturally fermented over a year in this local environment. Which means our local bacteria works as the process of fermentation. Then as we consume it, the local bacteria will be introduced internally, and it can support your gut health from the inside. Midori is so in love with this tasty healthy condiments which carries her heritage and culture, and have a purpose to share her passion to this beloved community.

We use all organic ingredients. Also most of the ingredients are sourced Oregon and California in our PNW region. We are truly hand crafting our products with small women run local team. It takes a lot of physical work and time to create miso, and we put our love into it. We also care for high quality ingredients, environment and our health. Our cooking pots and pans are stainless steel. Packaged in glass jars. We are passionate to bring you the best possible tasty products that will help your daily health.