OUR HISTORY
At nuu,
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 is a cornerstone of flavor.
Where European cuisine has refined the art of broth to bring depth and complexity, Japan has cultivated that of miso: a noble ferment, patiently prepared, which unfolds an incomparable aromatic richness.
At nuu, we uphold this standard with exceptional care. Our miso is aged for a long time in wooden wine barrels, where time, silence, and oak yeasts shape a deep flavor signature.
Nothing industrial, nothing artificial — just slow fermentation, artisanal mastery, and an obsession with just the right taste.
This miso doesn't just add to something. It transforms. It elevates.
It is made for those who want to go further in culinary creation, for those who work on nuance, balance and the memory of taste.
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Our Koji
The Living Treasure
Koji is much more than just a ferment:
It is an invisible flower, born from a sacred fungus — Aspergillus oryzae — which is cultivated only in Japan, patiently, with respect.
It is a living treasure, passed down from hand to hand, from generation to generation.
He alone is responsible for an entire aspect of Japanese culture:
sake, shōchū, mirin, vinegar, shoyu, miso, tsukemono, amazake…
In Japanese cuisine, it is both a discreet condiment and a magical accelerator of the fermentation of vegetables, meats or fish.
It works in the shadows, gently, to bring forth 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 previously held 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 very 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.