A chef’s journey to fermentation

Takehito Maeda, a traditional Japanese chef with 15 years’ experience in Japan and New Zealand, discovered a passion for fermentation while working in kitchens. He began with home brew and sourdough, maintaining a sourdough starter for over five years, developing hands-on knowledge of fermented foods.

From local soybeans to hand-crafted miso

Inspired by traditional Japanese household miso-making, Takehito partnered with Rachel and Gareth, who grow soybeans locally in Motueka. Together, they create hand-crafted miso in Nelson, combining high-quality local ingredients with authentic Japanese techniques.

Authentic miso made with care

Urban Miso celebrates the rich heritage of fermented foods. Each batch is carefully crafted to produce full-bodied flavour and quality, bringing the tradition of Japanese miso to New Zealand kitchens while supporting local growers.

Why we love Urban Miso

• Traditional Japanese fermentation techniques
• Hand-crafted in Nelson with locally grown soybeans
• Rich, authentic miso made with care and passion