Along a quiet, two-lane country road in Rutherford County, North Carolina, sits an unassuming collection of trailers and warehouses that constitute the American Miso Company, the world’s largest producer of organic miso.
The American Miso Company has been producing its line of fermented soybean pastes for 45 years now, most of those crafted under the careful watch of miso master Joe Kato. Founded in 1978 by macrobiotic enthusiasts John and Jan Belleme, the company produces about 1.7 million pounds of miso every year in six different varieties: Mellow White, Traditional Red, Sweet White, Brown Rice, Chickpea, and Country Barley.
