Our Values
Nourishing Well-being through the Art of Traditional Fermentation
When we think of fermented foods in Japan, miso, natto and pickles come to mind, and the health of the Japanese population is supported by these traditional fermented foods that have been consumed for centuries.
Recent studies have also found a link between a higher consumption of fermented soya foods and a lower risk of death*. The same study also showed that a higher consumption of natto is associated with a lower risk of death from cardiovascular disease.den ist.
It can be said that Japanese fermented foods are not only a familiar part of the Japanese diet, but have also played an important role in the health and longevity of the Japanese people.
*National Cancer Institute in Japan, ‘Association between the consumption of soya foods, fermented soya foods and the risk of death’ (BMJ , 2020/01).
Non-industrial products
When my parents and grandparents were children, miso and pickles were prepared and eaten by each family themselves. In our generation, however, it has become common to buy miso, natto and pickles from the supermarket. Homemade pickles and miso, which are prepared on a whim, taste much better than store-bought pickles and miso. Fermented foods that are produced slowly have a completely different depth of flavour and umami than those that are mass-produced in a short time in factories. We would like to offer you these delicious fermented foods as they have been made at home for centuries.
Fresh and lively
The fermented foods we produce are ‘alive’ with bacteria and enzymes. Miso, natto and amazake taste best when the bacteria and enzymes are alive.
Miso, for example, matures over time and gradually darkens in colour. The darker the colour of the miso, the more intense the flavour.
Normally, miso and amazake are pasteurised in supermarkets to stabilise the quality, but we do not pasteurise our products and leave the bacteria and yeasts alive for as long as possible. We want every family to be able to enjoy our products when they have reached their favourite colour and taste.
For people and nature
The food we eat has an impact on both the natural environment and the human body. We therefore believe that we must pay attention to the raw materials we use. For this reason, we use certified organic raw materials.
We have to consider packaging and shipping methods that have less impact on the environment. One of our most important tasks is to recognise how much positive value we can create for local communities and the natural environment through our products.
As a local store in your area
Kamado is a small shop, which is run by just two of us. Naturally, the business model of seeking bigger and more does not suit us. We want to be your favourite ‘small town’ shop for delicious, healthy and sustainable fermented foods. Like the local bakeries that have long been on the high street.
