If you’ve wandered through the farmers market lately and noticed a table lined with dressing bottles and small tubs of miso, you may have already met Masumi Diaz, owner of Hakouya. Quiet and unassuming, Masumi creates some of the most traditional, nourishing, and delicious fermented foods you’ll ever taste — all made by hand, using techniques passed down through generations of Japanese home cooking.
Masumi grew up in the Japanese countryside, where meals were prepared from scratch and fermented foods were part of everyday life. She learned by watching both of her grandmothers — a natural, slow apprenticeship rooted in the rhythms of seasons, family gardens, and “nothing goes to waste” home kitchens.
When she moved to California, she continued making miso for her own family, eventually teaching probiotic cooking classes and sharing her knowledge with the community. What began as a hobby soon grew into a small business when customers began asking if they could buy her miso. Today, Masumi and her son Julian handcraft every batch of Hakouya miso in a local commercial kitchen in Watsonville.
What Is Miso — and Why Use It
Miso is a traditional Japanese fermented paste made from soybeans (or other legumes), salt, and koji — a culture-rich rice or barley inoculated with a friendly fungus called Aspergillus oryzae. As the mixture ferments, enzymes slowly break down proteins, fats, and starches, creating deep savory flavors and a wealth of beneficial nutrients.
Historically, miso has been a cornerstone of Japanese cuisine for more than 1,000 years. It was cherished for its versatility, long shelf life, and restorative qualities. Today, it’s recognized worldwide as a nutritional powerhouse. Because Hakouya miso is unpasteurized and never treated with alcohol, its living enzymes and beneficial microbes remain active. This is what sets handcrafted miso apart from most commercial brands and why it’s so prized by people who want to support gut health, digestion, and overall well-being.
Even more compelling? Miso is incredibly versatile. It’s not just for soup. A small spoonful can transform salad dressings, glazes, marinades, roasted vegetables, stir-fries, and even baked goods. It adds a savory depth — that unmistakable umami — that turns simple dishes into something memorable.
Hakouya Products at a Glance
All products are non-dairy, handcrafted using non-GMO ingredients, organic koji, and traditional methods.
Miso Dressing (Original)
Tangy, sweet, salty, and beautifully balanced. Wonderful on salads, grain bowls, or slaws. Also great brushed on grilled vegetables, whisked into marinades, or used as a flavorful stir-fry seasoning.
Quick Miso Soup (Fish Broth or Vegan)
A richly flavored miso concentrate made with Hakouya’s organic red miso and either dried flying fish broth or shiitake–kombu vegan broth. Just mix 2 tablespoons into 1 cup of hot water. Perfect for quick lunches or easy weeknight meals.
Organic Miso Paste (White, Red, Barley, or Chickpea)
- White Miso: Light, slightly sweet, fermented 6–12 months. Great for dressings, dips, marinades, and delicate soups.
- Red Miso: Aged over a year for bold umami flavor. Wonderful in hearty soups, glazes, roasted vegetables, and noodle bowls.
- Barley Miso: Earthy with a subtle sweetness — a beautiful everyday miso.
- Chickpea Miso: Soy-free and mild, perfect for anyone new to miso or looking for a gentler flavor.
Use any of these pastes in miso soup, of course — but also try stirring a little into sautéed mushrooms, whisking into warm butter for corn on the cob, or rubbing onto fish or tofu before roasting.
Umami Soy Sauce
A double-fermented soy sauce made with rice koji, yielding ten times the umami of conventional soy sauce. Fantastic as a marinade, dipping sauce, or everyday seasoning for stir-fries and fried rice.
Salt Koji
A fermented seasoning made from rice koji and sea salt. It naturally tenderizes meats and vegetables while adding a deep, savory flavor. A simple spoonful can replace regular salt in many recipes.
Amazake
Amazake is a naturally sweet, creamy, non-alcoholic fermented rice drink beloved in Japan for its impressive nutritional profile. Hakouya’s Amazake is made from organic brown rice, organic brown rice koji, and filtered water — nothing more — and then blended into several delicious flavors.
Flavors Include:
- Miso Vanilla – A gentle, comforting blend of red miso and vanilla.
- Ginger – Made with fresh organic ginger for a warm, energizing flavor.
- Horchata – Ceylon cinnamon, vanilla, powdered mushrooms, and miso — a cozy, nourishing twist on a classic.
- Matcha – Earthy and vibrant, made with organic matcha.
- Banana – Creamy and naturally sweet, made with organic banana.
Amazake can be enjoyed chilled or gently warmed, poured over granola, mixed into smoothies, or sipped as a mid-afternoon pick-me-up.
Why Add Miso to Your Cooking?
Besides being delicious, miso offers benefits that customers increasingly value:
- Supports digestion and gut health
- Provides plant-based protein, including all essential amino acids
- Contains vitamins and minerals such as B vitamins, copper, zinc, and manganese
- Enhances flavor naturally and allows for lower-sodium cooking
- Works in both savory and sweet dishes
If you’re new to miso, start with small amounts. Stir a teaspoon into a warm bowl of broth, whisk it into vinaigrettes, or try one of the miso-inspired recipes on our Edible Paradise website. A little goes a long way. Also, don’t miss the miso recipe collection on Hakouya’s website!
Find Hakouya at the Farmers Market
Masumi is a weekly vendor at the Aptos Farmers Market, where she loves answering questions about miso, fermentation, and how to use her products. Stop by her table, taste a sample, and bring home a jar or two — your kitchen (and your gut) will thank you.
VIDEO: Hakouya at the Aptos Farmers Market
