A taste from Japan, born in Switzerland
At Aishiteru, we’re passionate about sharing the authentic flavors of Japan. That’s why we’re thrilled to introduce our newest partner: SwissMiso.ch, a Swiss artisan company that produces living, unpasteurized miso using traditional Japanese methods, but with ingredients sourced from Swiss soil.
Behind SwissMiso lies an inspiring story, that of a woman originally from central Japan, a region known for its deep love of red miso, rich in soybeans. She had always dreamed of launching her own business. One day, she simply said: “Life is short. I have to do it now!”
A revelation that changed everything
It all began when she watched a Japanese TV show about miso-dama, homemade instant miso soup balls. That moment was a revelation. Not long after, in 2020, she started making miso with friends. The realization was simple: no one was producing local miso in Switzerland. It was time to change that.
Japanese Know-How meets Swiss production
At SwissMiso, quality is non-negotiable. Their miso is made following traditional Japanese steps:
- First, they prepare rice koji, a key fermentation culture, over three days.
- Then, they carefully cook and process Swiss-grown soybeans.
- The mixture is combined with Swiss salt and undergoes slow fermentation in barrels for 6 to 12 months.
So what’s the real difference? Their miso is alive, unpasteurized. Unlike the pasteurized supermarket imports, it retains all its natural umami and beneficial microbes.
"This is a miso that breathes, evolves, and most importantly, is good for you."
Supporting Swiss farmers and local supply chains
SwissMiso goes beyond local production, they collaborate directly with a farmer in the Vaud region for their soybeans and use Swiss salt. It’s a truly sustainable and ethical circle, where Japanese heritage meets Swiss agriculture to create something exceptional.
From Michelin kitchens to widespread recognition
One story captures their journey perfectly: in the early days, with just a few customers, an unexpected Instagram message popped up. It was Franck Pelux, chef at the Michelin-starred La Table at the Lausanne Palace. He wanted to try their miso and was immediately won over. Today, SwissMiso supplies many top chefs across Switzerland a true testament to the quality of their product.
Innovation: wine barrel fermentation, Ramen & more
Never short on curiosity, SwissMiso’s founder continues to experiment. One of their latest innovations? Fermenting miso in old wine barrels stored deep in the Salt Mines of Bex, a unique and stable environment. This method adds rich, complex aromas to their miso.
Another exciting launch: a miso ramen soup base. Just add hot water, and enjoy a bowl of authentic ramen at home. SwissMiso is even opening a ramen take-away in their shop in Nyon!
A message to the Aishiteru community
“Thank you, Aishiteru community, for welcoming us so warmly. We hope our miso brings comfort and joy to your meals. Let’s keep sharing good food and good moments together!” — SwissMiso
Discover living Miso by SwissMiso at Aishiteru.ch
Curious to taste this artisanal gem? SwissMiso products will be available soon in our shop. In the meantime, stay tuned for our upcoming collaborations and exclusive recipes!