I started making plantbased MISO MAYO on a food truck in 1990, to bring good and good-for-you food to school kids and deskbound Angelenos (way before Postmates!). I made a commitment from day one to use only responsibly-farmed, Non-GMO ingredients and to emphasize transparency in manufacturing.
Our customers are flexitarian, vegan and vegetarian, reducetarian, paleo- and keto-conscious and omnivores - many have grown up enjoying MISO MAYO for its full-bodied umami flavor and versatility! And they have been an important part of our story: taste-testing, making ingredient and packaging suggestions, tagging @MyMisoMayo on their yummy Instagram posts, sharing a cool, quirky condiment with friends and family!
We love the savory, delectable flavor of miso that makes our Miso Mayo a distinctly unique condiment for sandwiches and salads, veggies and meats, dipping, drizzling and spreading.
Join us on this wonderful journey through the sustainable food-scape!