ABOUT MISODAMA
Illustration © chaniebon
History of Miso-Dama (MISOMARU)
Miso-Dama’s (MISOMARU) history goes back to the late 15th century to the mid-16th century during the Age of Civil Wars in Japan. Back then, Miso-Dama was rolled, fired on the surface, and dried under the sun to last long during transportation.
Soldiers would pack their Miso-Dama along with other foods (such as dried rice, pickled plums, dried mushrooms, and rice balls) in their pouches and carry them around their bodies. Miso was a great source of nutrition and medicinal food for them, with essential vitamins and minerals, and Miso-Dama supported their health during the battles. Even when they had no access to fire for cooking, they could roll it into a ball and eat it like an energy bar.
Illustration © chaniebon
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 them 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 Miso-Dama
Our Miso-Dama keeps the same shape and recipe as 500 years ago. We individually roll Miso-Dama by hand, using mindfully resourced ingredients, such as our own blend of rice koji Miso, Katsuobushi (Bonito flakes), Kombu (Seaweed), and Shiitake mushroom powder.