TOKYO, Jan. 8 — Miso exports increased last year to a new record level, as Japanese restaurants have continued to gain traction across the globe, data from the finance ministry in Tokyo has shown.
Miso is a paste made from a mixture of soybeans, rice, barley or other grains fermented with salt and a fungus. It’s typically served as Japanese miso soup, but can be used in marinades and glazes.
Japanese miso exports jumped 7.9% to 14,298 metric tons in January-November 2017, compared to the previous year’s record in the same period. It is now expected to reach an annual record of 15,000 tons in 2017 for the first time.
The value of miso exports also surged 8.6% to 2.98 billion yen in the first 11 months of 2017 from the same period a year earlier.
The United States and South Korea are major destinations for Japanese miso, and the North America and Asia account for 70 percent of total exports.
But in recent years, there is growing demand for Japanese miso in Europe, such as the U.K. and France, and in the Middle East.
The Japan Federation of Miso Manufacturers (JFMM) says the export increase is linked to the growth of Japanese restaurants overseas.
According to the agriculture ministry, the number of Japanese food outlets overseas totaled 118,000 in 2017, up 30% from the 2015 survey.
Some Japanese makers of miso now see there is much interest in the market potential overseas for miso that uses Japanese-grown soybeans as well as rice.
Saikyo Miso Co., a Kyoto-based miso maker, sells its miso more than 20 countries, and reported its exports rose 20% year-on-year in 2017. “Orders from exclusive restaurants are growing,” the company said.
The JFMM said: “We expect miso exports to increase further thanks to a growing interest in washoku (the traditional Japanese cuisine) around the world.”