Fermentation builds community
Island Eko Pantry was launched in April 2021 with two school friends who believe in the power of foods. All cultures around the world have tales to tell how their ancestors thrived before the modern technology was readily available, and one is preservation of foods. We learned from them, and now is the time to pass down those wisdoms to our next generation.
Slow foods
Our products develop flavours over time. Longer, more matured and deeper. Our classic miso goes through natural fermentation process (non-heated environment) so it takes time, but time is the most important factor for this particular type of slow foods. You will know when you taste the difference.
Why we do what we do
As a food producer, we are responsible for reducing food waste, supporting local farmers and suppliers, and practicing zero waste. We are not only making delicious foods, but we are also making our foods in a sustainable way to help you contribute to the positive outcomes. Learn more
Be your own chef
Our hope, when we launched our business, was to simply bring ease and joy in everyday cooking. Just by adding a spoonful of our sauces, it enhances flavour jam-packed with essential nutrients. Here are some examples of how you can use our sauces. What's really important is to be creative and enjoy playing with them. There's no limit!
How to make Miso Soup
Miso soup a day keeps the doctor away!
Miso soup is not only delicious but it is jam-packed with nutrition and health benefits. Because miso is long-aged, all the players (microorganisms) of the fermentation leave us gifts during the process - B vitamins, minerals, and enzymes to name a few.
Are you still concerned about the sodium content in miso? A study shows that the frequency of miso soup consumption in Japanese adults was not associated with blood pressure. Because miso has so much umami and adds flavour, you actually don't need that much amount and as a result, you use less sodium compared to table salt.
