About Us2023-10-12T04:48:05+00:00
  • Fermentation books
Miso in spoons
Our service

Flavours that elevate your life experience.

Island Eko Pantry was launched in April 2021 with 2 school friends who were brought together through our passion for cooking and all things food here in Victoria, BC. We handcraft Asian ferments with help of microorganisms. Fermentation is an act of giving and appreciation of slow food and that’s what we love to share with you.

  • We handcraft fermented foods.

  • We host workshops and cooking classes.

  • We commit to environmentally and ethically sustainable business practices.

Our endeavour

We strive for the healthy planet.

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.

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No to

Single-use plastic package

Yes to

Returned jars for reuse
Flower petal

Meet the founders

Our team is small but our mission is big.

Our mission is to provide healthy and delicious ferments that have been traditionally made throughout Asia and to be an everyday staple in the local community.

Owner profile photo

Jungyeon Han


Born and raised in South Korea where fermented vegetables and condiments are fundamental to everyday meals, she has been developing and selling her own kimchi made with local produce and herbs for over 8 years. Her passion for fermented food started after she moved to Canada in 2012 where she couldn’t find the kimchi she grew up with. She decided to make her own, and from there, she continued learning a variety of fermented foods such as miso, sourdough, sauerkraut, Gochujang, Koji etc. She is passionate about sharing healthful foods and her wealth of knowledge of herbal medicine acquired at Pacific Rim College in Victoria to build a strongly bonded community.

Owner profile photo

Misako Ozawa


Originally from Japan, her love toward traditional Japanese foods took roots in her childhood when she woke up to the sound of her mother chopping vegetables and to the smell of miso soup every morning. After she moved to Canada in 2017, she has been hosting miso workshops and sharing her knowledge learned from an over-100-year-old Japanese miso company and fellow fermenters with over 85 people now. We live in a fast-paced world where everything is acquired quickly, but there’s something very nostalgic about long-aged slow foods that fermented foods can offer us, and that’s what she wants to share. She graduated from Pacific Rim College with a diploma of Holistic Nutrition in 2020.

Frequently Asked Questions

Didn’t find answers for your question? Send us an email and we will get back to you!


Where do you source the ingredients for your products?

We source our produce locally whenever possible. Local farmers we work with include Haliburton Farm, Saanich Organics, West Coast Garlic, Michell’s Farm and other local farmers. For dried ingredients, we have carefully selected several suppliers that meet our quality standard and some specialty ingredients come from outside of Canada, such as Japan and Korea. We like to be transparent and are happy to answer if you have any questions!

Are your products all gluten-free?

Our miso, gochujang, and rice balls are all made of ingredients that do not contain gluten in themselves. However, we produce our products at a shared commercial kitchen that may process gluten-containing ingredients. 

Do you have vegan products?

Yes! All our products are vegan, except for Ginger Miso, which contains local honey. 

Where can I find your products?

We are at Moss Street Market (Saturdays) and Esquimalt Farmer’s Market (Thursdays) in summer outdoor season. We are always looking to expand our retail locations and updated information is available at “Market & Store” page. You can also order our products at our online store and pickup at one of our farmer’s market locations or at our commercial kitchen! 

How can I use your products? 

Our miso can be added to virtually anything! It goes especially well with rice, eggs, burgers, vegetables, noodles, stir-fry, soup, and marinades (tofu, fish, chicken, beef, pork, etc). On top of this, our gochujang line is great for BBQ and bibimbap (Korean rice bowl dish). You can find more inspiration at our “Recipe” page. The possibilities are endless!

What is the shelf-life of your products? 

Please keep them refrigerated and consume within four months after opening (miso products and all-purpose gochujang sauce) for freshness. Gochujang is good for more than one year. Generally, our products contain miso and sake lees as well as natural antimicrobials such as ginger and garlic, which help preserve our products for a prolonged time. 

Do you accept empty jars?

We credit $0.25 for each jar returned at a market or at our commercial kitchen. Please bring your empty jar and lid rinsed and cleaned. (Note: We don’t accept mason jars which we used temporarily in the first few markets in 2021)

Do you deliver / ship your products?

We partner with the amazing bike cargo service of NomadEX and deliver our products within downtown Victoria (postal codes: V8P, V8R, V8S, V8T, V8V, V8W, V9A). If you place an order either by Monday or Wednesday evenings (or latest on Tuesday or Thursday mornings before 8 am), your order will be delivered on Tuesdays or Thursdays. The delivery fee is $7.50 (+ GST). We don’t offer shipping at this moment, but when we are ready, we will update the info on our “Delivery information” page

Do you wholesale to other food businesses?

Yes! We have a wholesale price for retail stores and restaurants. We also take bulk orders (5 lbs up to 25 lbs). We are always looking for an opportunity to work with likely-minded businesses who share our passion of quality, healthy, and tasty food. 

Do you accept returns on your products?

Due to the perishable nature of our products, we do not accept returns on any of our products. If there is an issue with your delivery or product, please let us know and we will do our very best to address the issue.

Do you host workshops and classes?

We host miso and kimchi workshops in the fall and winter. For details and how to sign up, please see “Workshops & Events” page. In the future, we are also planning to have Japanese cooking classes, Korean cooking classes, and other ferment workshops. For schools and community centres, we can offer custom-made contents for students and members. Contact us if you are interested in hosting us at your place!

Where did the name Island Eko Pantry come from?

We are a small business based in Victoria on the Vancouver Island. We pride ourselves in providing local and fresh products to our community. Eko is a coined word for eco and Korea (one of the founder, Jungyeon’s origin), while pantry also has a combined meaning of pantry and Japan (one of the founder, Misako’s origin).
How to use our sauces
Best solutions

Real taste to excite your taste buds.

Whether you are a foodie looking for something new or a home cook preparing food for your loved ones, our products will help you shine!

  • Learn how to use our products with our recipes.

  • There’s no wrong ways to use them. Have fun!

  • Good food is about sharing. Share with your loved ones!


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