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The UK's First Fresh Miso

Last updated: 19th October 2017

Nagano, Japan

Related products

  • Fresh White Miso

    Our White Miso has been fermented over the course of 6 months, to give it a mild but complex flavour and a deep, mellow aroma. Produced in the Nagano region at the base of the Central Alps in Japan, Tideford's fresh, unpasteurised organic miso is the first of its kind in the UK.

    • Soil Association Organic

      Not yet verified

      Verified

    • Euro Leaf

      Not yet verified

      Verified

  • Fresh Red Miso

    This Red Miso has been slow-aged to give it a deep and powerful flavour with a long, complex finish. Produced in the Nagano region at the base of the Central Alps in Japan, Tideford's fresh, unpasteurised organic miso is the first of its kind in the UK.

    • Soil Association Organic

      Not yet verified

      Verified

    • Euro Leaf

      Not yet verified

      Verified

  • Fresh Brown Rice Miso

    Tideford's Brown Rice Miso won Gold Taste of the West and Gold Food & Drink Devon awards in 2017. Produced in the Nagano region at the base of the Central Alps in Japan, this fresh, unpasteurised organic miso is the first of its kind in the UK.

    • Soil Association Organic

      Not yet verified

      Verified

    • Euro Leaf

      Not yet verified

      Verified

In 2016 Tideford introduced the first fresh, organic, unpasteurised miso to the UK - direct from Japan.

  • I

    The First Steps

    In 2016, Tideford took a bold (some said risky!) step - we became the UK's first organic vegan brand. We believe in making food that tastes great, so went on the hunt for bold, innovative, healthy ingredients for our new range of products.

    When we came across miso, we couldn't believe our luck. Miso is a 1,300 year old fermented Japanese food made from soya beans, rice and salt. Its legendary, savoury ‘umami’ flavour has been pleasing palates and reviving recipes for many a generation.

    And we found some very special miso. Fresh, unpasteurised + organic - the first of its kind to be brought to the UK.

    The base of the Alps, where Tideford Miso is made

    The base of the Alps, where Tideford Miso is made

    Nagano, Japan

  • II

    Discovering the Nagano Region

    Tideford have always believed in using the highest quality ingredients, and applied the same ethos to sourcing our miso.

    The Nagano region at the base of the Central Alps in Japan is an area renowned for creating some of the highest quality miso in the world.

    Miso relies on only five ingredients (water, rice, soya beans, salt, and koji culture) so the quality of these is key.

    The clean air and nutrient-rich soil of the surrounding area make Nagano the perfect home, feeding abundant fields of rice and soybeans.

    And even older than the tradition of miso itself, the Nakatagiri river is fed by snowmelt from the Alps, and its clear pure waters play an integral role in the quality and taste of our miso.

    Rice fields in the region

    Rice fields in the region

    Nagano, Japan

    • The Nakatagiri River

      The Nakatagiri River

      Nagano Prefecture, Japan

    • Production begins in winter, then our miso matures over the summer months

      Production begins in winter, then our miso matures over the summer months

      Nagano, Japan

  • III

    A Family's Vision

    Tideford's Miso is the product of generations of love and care. A small family business, started in 1936, is now managed by the fourth generation of craftsmen.

    Their goal is to preserve the wisdom of former generations, whilst bridging the simpler diet of those times with the needs of a modern lifestyle. And consistently striving to provide the world's most traditional, conscious and delicious miso.

    The founding family

    The founding family

    Nagano, Japan

  • IV

    Respecting Nature

    Like the rest of the Tideford range, our miso relies on a fundamental respect for nature. Organic farming is proven to benefit land, water, and habitats all essential to producing the best miso - and maintaining our planet for future generations.

    For this reason, our producers are pioneers in organic miso, beginning to work with organic farms in the 1980s.

    They are now triple-accredited as organic by the USDA, Japanese Agricultural Standard (JAS), and the European Union.

    Organic soybeans growing

    Organic soybeans growing

    Nagano, Japan

  • V

    A Green Future

    Our producers are continually working towards a production process that's progressive and sustainable.

    Whilst some processes used in small-batch miso production are no longer viable, the same theories and inventive spirit are applied today.

    Building bespoke miso ageing buildings has allowed miso to be fermented for two years and longer - making the first commercial Two Year and Three Year Aged misos in the Japan.

    But innovation is combined with a dedication to a green future. Carbon emissions have been reduced by 16% and using thinner lighter packaging reduces weight, saving fuel. A new methane fermenter not only reduces waste but also produces reusable methane, now used to fuel boilers in the production process.

    Care for the environment and for the highest quality product go hand in hand, and Tideford are delighted to bring these incredible products to the UK for the first time.

    Miso Dama, important in home-made miso production

    Miso Dama, important in home-made miso production

    Nagano, Japan

    • Miso ageing building, in the traditional style

      Miso ageing building, in the traditional style

      Nagano, Japan

    • Crafstman Mr Suzuki tending to miso

      Crafstman Mr Suzuki tending to miso

      Nagano, Japan

    • Totnes, United Kingdom

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