KUMAMOTO, Japan - A 112-year-old family-run miso producer in southwestern Japan is seeking to rebuild after a powerful earthquake in July forced it to halt operations, thanks to the support of customers across the country who say they will wait as long as it takes for the familiar taste to return.
Maruya Shoten in the Hinagu hot-spring district in Kumamoto Prefecture's Yatsushiro has been making miso -- a traditional Japanese seasoning paste made from fermented soybeans -- since 1914. For many residents, its Hinagu Miso is a part of the region's culinary identity.
The company raised more than 4 million yen ($25,000) through crowdfunding by the end of September, topping its initial target of 3 million yen in just three days. The funds are expected to help finance reconstruction work and equipment repairs.
The magnitude-7.1 earthquake on July 28 caused significant damage to the miso factory. Exterior walls collapsed, while the fermentation room and a pressure cooker used to steam soybeans became non-operational.
Blue tarps now cover parts of the fallen walls.
"Without walls, dust blows everywhere. There is no way the food sanitation authority would approve us," said Kahori Maruki, 39, wife of the fifth-generation owner.
The disruption threatened a staple ingredient that has long been woven into the daily life of the community. Hinagu Miso is sold in local supermarkets and widely used in school lunches as well. It also has followers nationwide as a local specialty.
"I had no idea how much money or time it would take," Maruki said. "My heart had already been broken." Although about 2 tons of undamaged miso remained after the quake, she struggled to imagine what would happen once it runs out.
But customers around Japan made phone calls and social media posts to send words of encouragement, with many promising to wait as long as it takes and saying nothing can replace the flavor of Maruya Shoten's miso.
Heartened by such messages, Maruki vowed to rebuild even though uncertainty remains, saying, "We cannot afford to stand still."
The long-established maker now aims not only to resume production but also to contribute to the recovery of Hinagu through the preservation of local food traditions.
"We want to deliver our miso to dining tables again as soon as possible," Maruki said.
