Japanese Miso Exports Hit Record High — Guess Which Country Is the Biggest Importer?

Japanese miso exports hit a record high, with the US remaining the largest export destination. While miso is experiencing a global craze, other traditional fermented foods face the crisis of disappearing.

Japanese miso exports hit a record high, but local traditional flavors are facing the crisis of disappearing. (Photo via MERXWIRE)

TOKYO, JAPAN (MERXWIRE) – Fermented foods are experiencing a global boom, attracting attention in areas ranging from gourmet food and beauty to health and wellness. Among them, exports of Japan’s traditional fermented food, miso, continue to climb, reaching a record high in 2024. According to the latest statistics from the Japanese Ministry of Finance, Japan’s miso exports reached 23,497 tons in 2024, with an export value of 6.31265 billion yen, officially surpassing the 6 billion yen mark.

In terms of export markets, the US remains the largest importer, with imports reaching 6,183 tons; South Korea (1,811 tons), the UK (1,587 tons), China (1,268 tons), and the Netherlands (1,239 tons) follow. The UK market saw the most impressive growth, with an annual increase of 141%.

Looking at long-term trends, Japan’s miso exports have increased sixfold over the past 30 years. Exports were only about 3,600 tons in 1995, but exceeded 20,000 tons in 2024. Experts point out that this growth is closely related to the global “Japanese cuisine boom.” Since 2000, with increased attention to healthy eating, fermented foods like miso have gradually become a symbol of healthy eating in European and American markets.

Diversification of export destinations is also a key driver of growth. Miso exports have expanded from primarily Asian markets to Europe, America, and South America, creating new opportunities for Japanese companies facing a saturated domestic market. Many miso producers are actively investing in overseas market development and product innovation to address the challenges of shrinking domestic consumption.

However, while miso is going global, many traditional fermented foods in various parts of Japan are gradually disappearing due to changing dietary habits and difficulties in inheritance. For example, Hokkaido’s salted salmon has seen a sharp decline in market demand due to the trend of reducing salt consumption and a drop in salmon catches. Meanwhile, Iwate Prefecture’s “snow natto,” made by fermenting natto in snow, was on the verge of extinction due to a decrease in the number of people making it.

Experts are calling for a balance between international expansion and the preservation of local traditions as Japanese fermented foods gain increasing importance in overseas markets.

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