HEALTH
Let food be the medicine.
How miso and soy sauce nourish your body through fermentation
Why we care about health.
For us, health means more than just avoiding illness.
It’s about restoring the connection between body, gut, and mind — through nature and fermentation.
Health Benefits of Miso & Shoyu
Naturally fermented, nutritionally powerful.
Miso and soy sauce are more than just flavor enhancers—they’re rich in natural compounds that support gut health, regulate immunity, and may contribute to longer, healthier lives.
Gut Health
Fermented soy products like miso and shoyu contain probiotics and bioactive compounds that support digestion and a balanced gut microbiome.
Immunity
They help regulate the immune system by promoting gut IgA production and reducing inflammation.
Longevity
Regular consumption of fermented soy foods is linked to lower mortality and a reduced risk of chronic diseases.
Lifestyle Diseases
They may help manage blood sugar, blood pressure, and cholesterol—without the negative effects of refined salt.
Backed by Science
The health benefits of fermented foods such as miso and soy sauce are well-supported by scientific and clinical research.
- BMJ, 2020 — Fermented soy foods linked to reduced mortality.
Read study - IJMM, 2008 — Soy sauce polysaccharides enhanced gut immunity.
Read study - PLOS ONE, 2022 — Miso improved IgA response in animal models.
Read study - Hypertension Research, 2019 — Long‑term miso soup intake reduces nighttime blood pressure in mild hypertension.
Read study - Journal of Food Science, 2006 — Dark soy sauce contains melanoidins and other antioxidants with high in vitro activity; small human study also showed reduced lipid oxidation markers.
Read study
Salt Myths & Truths
❌ Misconception:
“Miso and soy sauce are bad because they’re salty.”
Fermented soy doesn’t raise blood pressure like refined salt.
Experience the health of fermentation
Rooted in tradition. Backed by science. Miso and shoyu nourish your body naturally.