Enokido Miso was founded by Shinji Hiraoka who was one of the first Japanese chefs in Sydney. Miso making was an integral part of life in Japan with traditional techniques and
recipes being passed on for generations. Today, the Hiraoka family continue to make miso in Sydney in the name of Shinji’s grandmother’s maiden name. Passionate about organics and high quality, Enokido Miso is handmade using the finest of Australian grown organic

Miso, pronounced ‘mee-so’, is a traditional Japanese seasoning and health food made from fermented soybeans. It is made from soybeans, sea salt and koji (inoculated rice) through a unique double fermentation process which makes it a rich source of prebiotics and
probiotics. It is an extremely versatile ingredient and can be used to make miso soup, as a condiment to grilled dishes, to flavour pickles, or it can be thinned and made into a salad dressing.