Today we’d like to introduce you to Ai Fujimoto.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I was born and raised in Japan. I spent my early career as an interpreter traveling between Tokyo and various international destinations within Europe and the Middle East. In 2011, I moved to Los Angeles and my work was based in Torrance. There, I witnessed several new microbreweries open up. I was intrigued by the culture of brewing/fermentation in old warehouses throughout the city. My fascination became obsession as I consumed every book and website that I could find on the topic. I went on pilgrimages to breweries, distilleries in LA, SF, NY, Portland, and of course in Japan. In 2015, I started fermenting an experimental batch of soy sauce in my apartment in Downtown LA. Two years later, I started producing miso at Crafted Kitchen.
Has it been a smooth road?
Setting up a business in a foreign country was challenging. Moreover, the traditional way of fermenting soybeans into miso paste was an unfamiliar concept in the US. I needed to get extra lab tests to show the Health Department that I wasn’t trying to peddle rotten soybeans.
We’d love to hear more about your business.
I ferment miso paste in the way a Japanese grandmother would do in the countryside. Unlike brewers that use temperature control, I use natural brewing so that the fermentation period of each batch depends on the climate of the year in LA. Omiso is most well known for its Omiso Instant Miso Soup balls. I often hear from my customers that they have held on to a tub of miso paste in their fridge for years hoping to learn how to make miso soup one day. So, to make things easier, I started selling instant miso soup balls where people could simply add water and enjoy. I love chatting with customers about fermentation at the Hollywood Farmer’s Market and regularly visiting microbreweries and koji-muro fermentation rooms in Japan to improve my craft. My advantage is that I can witness how food culture is trending in Los Angeles which then informs how to introduce healthy, traditional Japanese fermented foods to the market.
Is our city a good place to do what you do?
Los Angeles is a great place for businesses like mine because of the diversity. People are willing to try something new that they were not originally raised with. A lot of fusion cuisines are created here. I spent most of my life in Japan but I love absorbing the current trend of the city and creating something that is very unique to this city.
Contact Info:
- Website: http://omiso.co
- Instagram: @miso_dtla
Suggest a story: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
Check out the VoyageLA Podcast:
Episode 1 with Content Partner Lisa Taitelman, Founder of Hiking & Wellness company Find Your Trail.
