ABOUT
Gunma Shoyu Miso Industry Cooperative Association
Our association, formed of brewers and companies engaged in shoyu and miso sales, conducts joint businesses when necessary with spirit of mutual aiding; promotes voluntary economic activities and targets at improvement on economic status of each member. The history goes back to establishment of the association in the 44th year of Meiji era (1911). While preserving the tradition since then, we have been constantly working on research activities, promotional activities and adopting alternative approaches.
Promote shoyu and miso from Gunma Prefecture
Activity Contents
No.01Commitment to ensure Security and Safety
We provide association members matters related to regulations and allergy and additive labeling information so that members can manufacture shoyu and miso safely. We also work with shoyu factory inspectors and licensed shoyu labeling instructors to address safe working environments.
No.02Education and Training
We provide educational information regarding technologies and law amendments. We also hold seminars for members as necessary.
No.03Project for Wide Distribution
We provide suggestions for how to use our members’ products through X and Instagram. We also work with designated “Gunma shoyu miso ambassadors” of local agricultural high schools and public consumers to work actively in various fields. We are currently working with local high school students to develop new recipes and specialty food items with our members’ products. We are looking forward to commercializing what we have been working on, such as Madeleines and Financiers with shoyu and Flans and traditional Japanese cake (wagashi) with miso. In addition, we request ambassadors to post recipes and cooking images on social media using products provided by the association.
More You Know
Taste Better
Hakko Gohan (meals with fermented condiments) Project
This project was designed to have professional chefs suggest ways to use shoyu and miso to general consumers. This also promotes chefs to acknowledge our local shoyu and miso and give them opportunities to handle our products. We work not only with chefs specializing in Japanese cuisine but also with local Italian and French chefs to develop new recipes. We also hold cooking classes to suggest unconventional ways of using shoyu and miso.
