11/14/2024
Hi to new followers and seasoned fans!🙋🏻♀️
I wanted to take a moment to introduce myself and share a little about my journey with Mido’s Miso. I’m Midori Uehara, the founder and sole operator behind every aspect of the business—from ordering ingredients to making koji and miso, packaging, marketing, going to markets, handling deliveries🚚, and all the office work.
I was born and raised in Kumamoto, a beautiful southern island in Japan. In 2016, I moved to Oregon and fell in love with this stunning state (and later with my sweet Paul). By 2021, after making my own miso for over a decade and teaching miso-making workshops, I was inspired to create a locally made, organic miso for my Southern Oregon community. It surprised me that there was no local option—all the miso I could find was made either in Japan or on the East Coast. When the pandemic halted my in-person workshops, I decided to start Mido’s Miso to share this enzyme-rich, probiotic nourishment more widely. Miso has been passed down for over 1,300 years (!), and I’m honored to be part of this tradition, helping bring this ancient, healthful food to you.
Why Our Miso is Worth Every Penny💰
I know our miso isn’t the cheapest, but that’s because every jar is crafted with the utmost care, quality, and intentionality. Here’s why:
1. Ingredients Matter🌾: I choose the best organic ingredients I can find, free from chemicals, because I believe great food begins with great ingredients. This also means supporting sustainable farms that prioritize health—for us and for the planet.
2. Thoughtful Packaging🌎: I opt for glass jars over plastic because I believe it’s a healthier choice for both you and the environment.
3. Fair Wages for Fair Work👩🏾🤝👨🏼: I’m committed to fairly compensating my friends who help with production, paying them above minimum wage with hopes to increase this in the future. To me, “flourish is mutual,” and I want both my team and myself to enjoy a good quality of life.
4. Slow Growth 🕰️Over Instant Success: Unlike large manufacturers, I work in a small, shared commercial kitchen within a community non-profit. Renting this space contributes to the organization’s mission and allows me to focus on quality rather than speed or volume. Without big machines to automate production, my process is hands-on—from nurturing the koji 🦠for four days to letting the miso ferment naturally for over six months, with every batch receiving the time and attention it deserves.
Producing miso this way isn’t the cheapest, but it allows me to embrace a “slow life” ethos. Living in a rural area, away from the rush of city life, means my deliveries and business style may seem slower, but that’s intentional. Through my miso, I invite you to experience the patience and simplicity of traditional fermentation—where time, care, and nature are the true ingredients.
If you’ve ever purchased my miso, please know that each jar is made with care, packaged, and labeled one by one with love. I am truly grateful for every bit of support—from following my account to visiting my booth at markets, sharing about Mido’s Miso with your loved ones, and making my miso part of your meals💞. Without you, Mido’s Miso wouldn’t exist today.
For the Holiday Season
I won’t be at the markets in Ashland or Medford this season, but our online store is open now for nationwide shipping! Visit midosmiso.com (link in bio) to place an order.
Much love❤️,
Midori Uehara
植原緑 (This is how my name is written in Japanese)
📸by Nenah Eve
Miso, Mido’s miso, Oregon, Midori, Organic miso, mido, meso,
