This article is a tie-up with the Niigata Prefecture Federation of Small Business Associations and Manufacturing Support Centre.

Numerous attractive companies are active in Niigata Prefecture. This section picks up 'Change Leaders' who create new value by 'changing themselves positively'.

In the 13th edition, Ishiyama Miso Shoyu is the first company in Japan to develop and market a salt-free miso product. The company is ready to increase production of its 0% salt miso-like seasoning, which can be enjoyed even by those with a restricted salt intake, and is taking on the opportunity to increase orders.

Established patented technology that exploits the characteristics of micro-organisms.

Domestic production of miso has declined by nearly 100,000 tonnes in the last 20 years due to the growing trend away from Japanese food and the increasing number of people concerned about reducing salt content. Miso companies have begun to focus on producing reduced-salt miso. However, with the salt content of regular miso at 12% and even reduced-salt miso at 9-5%, this has not been enough to change the image of miso as a high-salt condiment.

In response, Ishiyama Miso Soy Sauce, in collaboration with Niigata Prefecture, Niigata City and Niigata University, set out to develop a 'miso with no salt at all'. After three years of trial and error, the salt-free miso was completed and reservations began flooding in from the moment it went on sale. However, because the production process is different from conventional miso, existing miso facilities cannot be used. The company also suffered from a high loss rate, making mass production difficult.

The company therefore decided to use a manufacturing subsidy (*) to improve its production facilities. We purchased a cultivation unit that cultivates a special yeast that is resistant to bacteria and ferments quickly, and a preparation tank that prevents bacteria from mixing with the yeast during preparation, is easy to heat and easy to manoeuvre. The production capacity has increased tenfold thanks to the strong yeast and equipment that enables thorough hygiene control.

Monozukuri subsidy... Common name for a project by the Ministry of Economy, Trade and Industry and the Small and Medium Enterprise Agency to support capital investment, etc. that contributes to improving production capacity.

In addition to salt-free miso, the company also produces ultra-low-salt miso with salt content of 1% and 2%. Sales have increased by approximately five times since before the capital investment, partly due to the introduction of the product on national television. It has become a must-have product, especially for those with restricted salt intake.

Change1/ A manufacturing subsidy was used to develop a mass production system for salt-free miso.

Subsidies were used to increase the production of salt-free miso. The introduction of a 'culture system' enabled the mass production of high-quality yeast. A total of eight 'brewing tanks' were also purchased, making it possible to brew 2,000 kg at a time. As a result, the production volume, which was previously about 10,000 kg per year, can now be sold up to about 100,000 kg per year and a mass production system has been set up.

• With the introduction of 'culture equipment'
• 15-fold increase in yeast culture.
• Improved height and shape.
• Dedicated 'preparation tanks' improve operational efficiency.

Change2/ Exhibitions led to TV appearances

In 2018, when Mushio Miso was exhibited at the Small and Medium Enterprises New Manufacturing and New Services Exhibition in Tokyo, it was featured in a national television programme. The TV influence was enormous, and after the programme aired, we received about five times as many orders as usual. The production company responsible for the programme asked us to let them know when we launched a new product.

• Booth at an exhibition in Tokyo.
• Media coverage also came in,
• National consumers were made aware of it.

Change3/ Create an association and also work with producers and sellers

Ishiyama Miso Soy Sauce, which has focused on the development of processed foods as well as miso, has formed the Niigata Food and Agricultural Processing Cooperative Business Joint Association, involving producers and sellers. The company has created a system that enables test sales of developed products in shops. New products such as Sado Kurobuta Soy Sauce Soboro (Sado Black Pork Soboro) have been developed, utilising existing technology. In the future, we plan to engage in primary processing in small quantities.

• Including OEM products,
• Numerous products have been developed.
• Products processed and marketed for the first time in the cooperative 3

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While focusing mainly on salt-free miso, we want to work with other companies to develop new products.

The company currently handles around 300 products, including its own and OEM products. We handle a wide range of products, from soy sauce over eggs and ramen soup to dipping sauces. This is thanks to the speed with which the company as a whole has developed products in the past. In the future, while keeping salt-free miso as the mainstay of sales, we hope to reflect previously unseen demand and customer requests in our products by working with producers and sellers and establishing a distribution system. In addition, the Minami Ward of Niigata City, where the company is located, is an area where fruit production is flourishing. We would like to work with neighbouring farmers to develop products that are unique to Niigata and that make use of the fermentation technology we have been researching.

Mr Takeo Yoda, Managing Director.

Product pick-up: '0% salt miso-like cooking ingredient (unsalted miso)'.

Made from Niigata-grown soybeans and Niigata-grown rice. Can be mixed with other miso products to adjust the taste to your liking. The 1% and 2% salt miso can be cooked in a form comparable to regular miso. (Retail price / 500g, 810 yen including tax)

Company profile

Ishiyama Miso Soy Sauce Co.

Founded in 1906 as a miso warehouse. Today, in addition to the production and direct sales of salt-free miso, the company manufactures and sells processed foods, mainly fermented foods, such as various vinegars, okazu miso, dashi soy sauce, shio koji, seasonings for business use, etc., and produces OEM products. The company specialises in speedy product development and handles more than 300 items.

Address:478 Nishi-Kayaba, Minami-ku, Niigata City, Niigata Prefecture

TEL : 025-375-4799

HP:http://www.ishiyama-miso.co.jp