With the registration of “Washoku (Japanese Traditional Food)” as a UNESCO Intangible Cultural Heritage and miso in the limelight as a health food, miso is a fermented food with great potential for the future.

Each region of Japan produces its own distinctive miso that has been passed down through tradition and supports the local food culture.
From small-scale producers to large-scale factories, the particular qualities required for each miso production are diverse.

Fujiwara Techno-Art has many years of experience and achievements in manufacturing miso production equipment and plant construction.
The technologies we have accumulated over the years are diverse, including grain washing, pressure steaming of soybeans, rice steaming, koji making, and fermentation and maturation.

Miso is a fermented food product with no filtration process in its production. Therefore, contamination by foreign matter in the production line is a serious problem.
Each equipment and manufacturing section requires a comprehensive sanitary control system that prevents contamination by foreign matter as well as a high level of sanitariness.

Fujiwara Techno-Art will make the best proposal to meet your needs.