OUR HISTORY
At nuu, the
fermentation becomes an art
to enhance the flavors.
Born in Brussels from the vision of three Japanese artists—Hiro, Miku, and Sachiyo—nuu combines the traditional art of miso making with high-quality local ingredients. Inspired by European chefs' growing love for miso, they created a product that blends Japanese tradition with local flavors, bringing umami and depth to cuisines across Belgium.
Tradition meets
innovation
Our wine barrel fermentation combines Japanese heritage with European creativity, resulting in a refined, complex miso perfectly suited to today's bold cuisines.
Why choose miso?
Miso is a fermented ingredient, naturally rich in enzymes and beneficial microorganisms. It enhances flavors while adding real nutritional value to your dishes—a true asset for exceptional cuisine.
An exceptional miso, for exceptional chefs.
Enhance your creations
culinary with nuu
Miso is not just an ingredient. It’s a cornerstone of flavor.
Where European cuisine refined the art of broth to bring depth and complexity, Japan cultivated the art of miso: a noble ferment, patiently crafted, releasing an unparalleled aromatic richness.
At nuu, we uphold this tradition with rare dedication. Our miso is slowly aged in wooden wine barrels, where time, silence, and the oak’s natural yeasts shape a deeply unique flavor signature.
Nothing industrial, nothing artificial — only slow fermentation, artisanal mastery, and an unwavering pursuit of true taste.
This miso isn’t something you simply add. It transforms. It elevates.
It’s made for those who seek to go further in culinary creation — those who work with nuance, balance, and the memory of flavor.
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Our Koji
The Living Treasure
Koji is much more than a ferment:
It is an invisible flower, born from a sacred mushroom — Aspergillus oryzae — which is cultivated only in Japan, patiently and with respect.
It is a living treasure, passed down from hand to hand, from generation to generation.
He alone is the origin of a whole section of Japanese culture:
sake, shōchū, mirin, vinegar, shoyu, miso, tsukemono, amazaké…
In Japanese cuisine, it is both a discreet condiment and a magical accelerator of the fermentation of vegetables, meats or fish.
He acts in the shadows, gently, to give birth to umami, balance, life.
Our Shoyu (しょうゆ) will be ready soon.
Every drop tells of time, every aroma speaks of love
This exceptional shoyu is much more than just a seasoning.
Aged slowly for more than twelve months in oak barrels that have previously contained wine, it draws its richness from the wood, the silence... and the patience of the craftsman.
Every day, he is observed, listened to, accompanied - with that tender and precise care that cannot be improvised.
It is in this meticulous attention that its depth is born: a delicate balance between umami, woody notes and natural elegance.
From the first drop, it takes you on a journey.
A journey through time, through gestures, through the memory of taste.
A living tribute to the art of fermentation.