44-5 Aza Yamamoto, Oaza Tokusaishi, Namioka, Aomori City
Production capacity: 7,000 tons annually
All production processes are computer controlled.
All miso produced here is made with Bonju Hyakusui water. Using Bonju Hyakusi water, which is rich in minerals, facilitates the aging needed for delicious miso.
44-1 Aza Yamamoto, Oaza Tokusaishi, Namioka, Aomori City
Production capacity: 300 tons annually
High-mix low-volume production takes place at this factory, which concentrates on small volume production of gourmet miso. Each batch of miso is carefully made by hand, naturally fermented and matured for one to three years before being delivered to customers.
97-22 Nojiri, Takayashiki, Namioka, Aomori City,
Production capacity: 100 million servings annually
All production processes for Pala-Miso are computer controlled.
In the first process, the miso is initially freeze-dried, and is sent to the vacuum extrusion granulation, the second process, and once it is freeze dried, the product is complete. the patented freeze-dry method has been developed using Kanesa’s unique know-how.