The caféDavelle Ya
A single sesame miso ball in a wooden bowl, chopsticks on a brass rest

A small ball of miso.A big story.

At the heart of MISOMARU is miso

  • Soybeans
  • Koji
  • Salt
  • Umami
  • Aroma
  • Complexity

Soybeans are fermented with koji and salt. Through fermentation and aging, miso develops rich umami, aroma and complexity.

“A restaurant flavor”

In the U.S., miso is increasingly familiar through miso soup and miso-glazed foods. In Japan, it is much more than that.

A long-time everyday staple of home kitchens, adding

  • Depth
  • Balance
  • Nourishment

Miso soup has been part of everyday life in Japan for generations. MISOMARU carries this everyday tradition forward.

Illustration of foods carried on the move in old Japan: rice balls, pickled plums, dried miso, dried mushrooms

Miso soup, made portable

  1. Sengoku periodNearly 500 years ago, long before refrigeration or instant food, people rolled misodama — miso balls — to make miso soup portable.
  2. On the moveRolled, seared on the surface and dried in the sun, misodama was packed with rice balls, pickled plums and dried mushrooms.
  3. Japan todayPeople still make misodama ahead — for lunch at the office, a picnic, or at home.
  4. BrooklynMISOMARU keeps the same shape and recipe, rolled by hand.

A simple and ingenious idea — so more people can enjoy the depth and nourishment of miso, anytime, anywhere.

A MISOMARU miso soup bomb tin with single portions twisted in paper

One portion. Portable. Quick to prepare. Little waste.

What we now call “convenience food” was already part of Japanese everyday ingenuity centuries ago. MISOMARU doesn’t just reproduce the past — it makes the idea useful again for the way people live today.

Kiyomi Tanigawa, founder of MISOMARU, leaning against a white brick wall
Reimagined in Brooklyn

Kiyomi Tanigawa

Created MISOMARU in Brooklyn · originally from Fukuoka, Japan
Rows of hand-rolled MISOMARU miso balls in a wooden box

Each MISOMARU is shaped by hand. Convenience without losing craft.

Mass production could make it faster and more uniform. MISOMARU keeps the presence of human hands — fermented miso, carefully selected ingredients and handcraft, together without losing their cultural roots.

Traditional and vegan MISOMARU boxes open, each ball labelled with its ingredients

Experience it at Davelle

Preserve. Ferment. Carry. Use only what you need.

Make food easier without giving up flavor. Misodama brings many of the small ideas Japanese people developed over generations together in one simple form.

An open MISOMARU box with five hand-rolled miso balls, on dark weathered wood
Why Davelle Ya chose MISOMARU

Davelle Ya is interested in more than Japan’s famous dishes — we are equally inspired by the small ideas Japanese people developed over generations to make everyday life better. MISOMARU does not preserve that history as nostalgia. It makes the idea useful again. And at Davelle, that idea evolves once more through our Vegan Miso Potage Soup.An old Japanese idea, rediscovered in Brooklyn, then given another expression at Davelle.