Hisory of MISO-DAMA (MISOMARU)
Miso-Dama's (MISOMARU) history goes all the way back to the late 15th century to mid 16th century during the civil war era in Japan. Back then, MISODAMA was rolled and fired on the surface then dried under the sun, in order to keep long time during the transportation. Soldiers are used to pack their MISODAMA along with other foods (such as dried rice, pickled plums, dried mushrooms and rice balls) in their pouch (see picture) and carried around their body. MISO was a great source of nutrition and medicinal foods for them. Even when they didn’t have access to fire for cooking, they could bite into the ball and eat it like a power bar.
Miso is packed with essential vitamins and minerals, and MISODAMA supported their health during the battles.
Applying to modern life
The convenience of MISODAMA (MISOMARU) makes it useful nowadays for many different occasions in Japan. People make MISODAMA in advance and take them to the office for lunch, or use at picnics or simply at home. Unlike conventional instant miso soup mix, MISODAMA is made with healthy, high-quality ingredients, and can be customized any way you like.
OUR MISODAMA
Our MISODAMA keeps the same shape and similar recipe as 500 years ago. We individually roll MISOMARU by hand, using mindfully resourced ingredients, such as our own blend of rice koji Miso, Katsuobushi (Bonito flakes), Kombu (Seaweed) and Shiitake mushroom powder.
