Highlights

• Warm, savory, umami-rich miso soup
• Made from local bonito fish flakes and miso
• Tropical island flavors from Okinawa
• Local specialty

There's nothing more comforting than a warm, savory bowl of miso soup. The rich, umami flavors of this special miso soup come from the smokey bonito fish flakes from Irabu and tangy miso from Miyako, two tropical islands located 290km from the main island of Okinawa. For over 100 years the island of Irabu has been home to a thriving bonito fishing and drying industry using large skipjack tuna weighing 7kg or more (known as tobidai). These high-quality bonito flakes are combined with Miyako miso, made with 100% domestic soybeans, to create a soup base called “kacchu” - the soul food of Miyako.