About us

Meet the Founder
Satoshi was born on a small island in Japan, to a family of fishermen. He spent his early childhood at the sea, in a very natural, organic lifestyle. He would often eat what he caught, and learn to make traditional Japanese dishes at an early age.
He visited Canada in his early twenties and fell in love with the mountains. Using the skills he knew the best, he started his career as a sushi chef in Calgary, Alberta. In his 25 years of working as a chef, Satoshi was always looking to re-create the fresh, wholesome taste he enjoyed so much as a child.
After years of experimenting with the delicate process of fermentation, Satoshi established his local business, Kawaya Miso. He wanted to create miso in its most natural form, just like his grandparents’ generation used to eat.
Satoshi never stops creating. In his spare time, he can be found in the kitchen developing recipes using fresh ingredients. His new signature dishes are inspired by childhood favourites elevated with his own fermented products.

What Is Miso
Japanese people eat miso soup every day for breakfast; it is one of their secrets to a long and healthy life. Due to its fermented nature, miso paste helps with digestion and other various health issues. Satoshi wants to make sure everyone can enjoy his miso, regardless of dietary restrictions. He created three different types of miso paste for you to enjoy.
Miso is made of steamed or boiled soybeans fermented with koji and salt.
Different colours and flavours can be created depending on the length of fermentation and ratio of ingredients.
Miso paste is full of probiotics that help improve various health issues related to gut health. Miso is rich in essential vitamins and minerals, such as vitamin B, iron, zinc, calcium and protein. Due to the fermentation process, the body easily absorbs these nutrients.
Our Kawaya Miso is handmade, using organic ingredients. All flavours are unique, created by a delicate fermentation process, incorporating traditional Japanese methods.

Why Make Your Own Koji?
Unlocking the True Power of Umami
Koji (Aspergillus oryzae) is the “secret ingredient” behind Japanese culinary staples like Miso, Sake, and Soy Sauce. While you can buy it at the store, making it at home takes your cooking to the next level.

Once you have your homemade kome-koji, you are halfway to creating your own authentic, deeply flavorful miso. Making miso is a slow, rewarding process that relies on patience and the power of fermentation.