Food made with
time and care.
Okinawa Factor brings Japanese ingredients into everyday cooking. Their story begins with the makers, from choosing ingredients to fermentation, drying, roasting and milling.
A connection to the makers.
Mugi miso comes from Marukawa in Fukui prefecture. Unpasteurised Genmai and Shiro are made by the Kanemitsu family business in Fuchu. Each of these flavours has its own people, place and method.
Time that shapes flavour.
Our unpasteurised Mugi matures for around a year in cedar vats. Hatcho spends two summers and two winters under weights of stacked stones. Shiro matures for less time and has a gentler, sweeter flavour. Each method creates a different flavour and opens up new possibilities in the kitchen.
Careful selection. Clear information.
We look at origin, ingredients and production methods. We favour organic foods and methods that preserve Japanese culinary traditions. Our product pages explain ingredients, allergens, origin and preparation, with an organic label shown on certified products.
For everyday cooking.
Add Mugi to soup or stew, stir Shiro into a vegetable dressing, or soak shiitake and cook them with rice. Whisk hojicha into a warm plant-based drink or add it to desserts. Each product page includes preparation and storage instructions.
Start with one flavour.
Explore our products