Marukome Co., Ltd. is a prominent Japanese food manufacturer headquartered in Nagano City, Nagano Prefecture. The company is best known for its production of miso, instant miso soup, and various fermented-food products. Its origins date back to 1854, when it began producing miso and soy sauce. Over time, Marukome has expanded its operations from traditional miso production to include products based on rice koji, soybeans, plant-based foods, and other fermented ingredients.1

The company holds a significant position in the Japanese market and maintains a substantial international presence. According to its U.S. operation, Marukome’s products are distributed across 24 countries spanning five continents.2

Recent corporate reports indicate that Marukome recorded sales of ¥55.882 billion for the fiscal year ending March 2026, employing 484 staff members.

Origins (1854)

Marukome’s history begins during the Edo period in 1854. Tamiemon Aoki started producing miso in Nagano Prefecture, leveraging his family’s experience in rice and soybean cultivation to develop expertise in miso fermentation.1 The business was passed down through several generations of the Aoki family, with miso and soy sauce production forming the foundation of the modern company.

Incorporation and Modernization

In 1948, the business was formally incorporated as Aoki Miso and Soy Sauce Co., Ltd., subsequently expanding its production facilities and distribution network.1 Post-World War II marked a period of significant modernization:

• 1960: Transitioned miso distribution from traditional wooden barrels to cardboard packaging.
• 1963: Developed a packaging machine for pillow-shaped miso packages.
• 1972: Introduced packaging technology for standing pouches.

These innovations were instrumental in making miso more convenient for modern retail distribution.

Adoption of the Marukome Name

In 1967, the company changed its name to Marukome Miso Co., Ltd., later becoming Marukome Co., Ltd. in 1990.1 The name Marukome reflects the company’s core ingredients: “Maru” (丸) means “round,” referring to the rounded soybean, while “kome” (米) means “rice,” referring to the rice used to produce koji. Together, the name signifies two fundamental components of traditional miso production.

A pivotal moment in Marukome’s modern history occurred in 1982 with the introduction of Ryotei-no-Aji, a miso product incorporating dashi stock. By combining miso and dashi into a single product, Marukome eliminated the need for consumers to prepare them separately. The company describes this as the first miso paste containing dashi in Japan and credits it with helping secure the top position in Japan’s miso industry.1

By 1978, Marukome had already become a leader in Japan’s miso sector according to its corporate history. Sales exceeded ¥40 billion by 2016. The company continued to emphasize convenience, developing instant miso soup, freeze-dried miso soup, liquid miso, and other user-friendly formats.

While strongly associated with miso, Marukome’s current business portfolio extends well beyond conventional miso paste.

Miso

Miso remains the core product category. Marukome produces miso for household consumers, food-service customers, and processed miso ingredients for other food manufacturers.1 The production process involves steaming soybeans, combining them with koji and salt, and allowing the mixture to ferment for months. The company offers various varieties and formats tailored to different culinary applications, ranging from traditional pastes to convenient liquid and instant products.

Instant Miso Soup

Marukome is a major producer of instant miso soup, entering this category in the 1960s alongside the development of its instant-miso facilities. It later introduced freeze-dried miso soup products. This segment is central to the company’s strategy of adapting traditional Japanese fermented foods to modern lifestyles.

Koji Products

Koji, a culture essential for fermenting numerous Japanese foods and beverages, is another key component of Marukome’s business. The company produces items based on rice koji, expanding into categories such as koji amazake, shio koji, and other koji-related products.1 This shift highlights Marukome’s evolving identity from a pure miso manufacturer to a specialist in Japanese fermentation technology and food culture.

Soybean and Plant-Based Products

The company also develops soybean-related foods, including soy meat and soy flour. Current global product categories include:

• Miso
• Koji
• Koji Amazake
• Soy Meat
• Soy Flour
• Other Fermented-Food Products

This expansion allows Marukome to leverage its expertise in soybeans and fermentation across areas beyond traditional miso.

Despite its traditional roots, Marukome operates modern industrial production facilities. The company maintains multiple plants in Japan and established manufacturing capabilities in the United States. Its U.S. operation states that Japanese and American factories collectively use approximately 30,000 tons of non-GMO soybeans annually.

Production facilities combine traditional fermentation methods with automated technologies. Large numbers of tanks are used for controlled aging, supported by quality-control systems designed to ensure consistency at an industrial scale. Additionally, Marukome maintains specialized sites like the Miasa Highland Fermentation Warehouse in Nagano, which emphasizes natural fermentation over high-volume industrial output.3

Marukome has actively developed its overseas business to introduce Japanese fermented foods to international consumers. A major milestone was the establishment of Marukome USA, with the completion of a manufacturing facility in Irvine, California, in 2007. This allowed for local miso production for the North American market.1

International distribution has since expanded substantially, covering markets in North America, Europe, and other regions, reaching 24 countries across five continents.2 The strategy involves not just exporting traditional products but also adapting formats and concepts to suit international eating habits, promoting miso and koji as globally versatile ingredients.

The Marukome brand is closely linked to Japanese miso and fermentation heritage. Corporate messaging focuses on bringing Japanese food culture to future generations and sharing the benefits of fermented foods internationally. The company identifies three core business areas: miso, rice koji, and soybeans.

Marukome-kun

A recognizable element of the brand is its mascot, Marukome-kun (マルコメ君). Introduced around 1955, the character evolved over decades. According to Marukome, the mascot connects to the historical association between miso making and training for young monks in Japanese temples. Marukome-kun helped make the traditionally serious image of a fermented-food manufacturer more approachable to families and younger consumers.

Innovation has been a consistent feature of Marukome’s history. Notable developments include:

• 1960: Transition from barrel to cardboard packaging.
• 1963: Development of a patented pillow-package machine.
• 1972: Development of a patented standing-pouch packaging machine.
• 1982: Introduction of Ryotei-no-Aji (miso with dashi).
• 1988: Introduction of freeze-dried block miso soup.
• 1989: Completion of a central research laboratory.
• 2009: Introduction of liquid miso.
• 2012: Introduction of the Plus Koji series.
• 2015: Introduction of the Daizu Lab series.

These milestones illustrate efforts to modernize traditionally prepared foods while retaining underlying fermentation heritage.

Miso has a long history in Japan as one of the country’s most important fermented seasonings. Marukome played a significant role in commercializing and standardizing miso for mass consumption. Through standardized packaging, instant products, and dashi-containing miso, the company helped transform miso from an artisanal or regional product into a convenient everyday ingredient. This blend of traditional culture and mass-market convenience defines the Marukome brand.

As of 2026, Marukome remains a privately held Japanese food company headquartered in Nagano. Its business has grown considerably from the original miso-and-soy-sauce operation founded in 1854. The company operates across interconnected areas: Miso → Koji → Soybeans → Plant-based foods → Fermented-food ingredients → International markets.

With FY2026 sales reported at ¥55.882 billion and 484 employees, Marukome continues to distribute products across multiple continents.1 The company’s transformation can be summarized as moving from a 19th-century Nagano miso brewery to a global Japanese fermentation-food enterprise.1

1. Overview & History | About Us | marukome
2. Global Distribution – Marukome
3. Marukome Main Factory and Miasa Highland Fermentation Warehouse – Shinshu Miso | Nagano Prefectural Federation of Miso…