Continue being the sole provider of miso to Eiheiji.

Vegetarian Buddhist cuisine at Daihonzan Eiheiji and miso.

As one of the fundamental foods supporting the teaching of Dogen Zenji, the founder of Eiheiji temple.

At Daihonzan Eiheiji, a head temple of Soto sect, meals for ascetic monks and Sanrousha, the visitors who stay for a short period to pray, are prepared following the spirits of Dogen Zengi as defined in his writings called gTenzo Kyokunh. The writing explains Houjiki Dourin of Buddism which outlines the way in which the preparation and eating of meals can be included as a part of their training.

No fish or meat. Vegetarian Buddhist cuisine with mainly grains and vegetables is cooked at the Daikuin, the kitchen at Eiheiji temple. The menu and recipes are passed on for generations. Preserved foods such as pickles and miso, as well as daily meals, are produced here. Above all vegetarian food, miso has been playing a major role as a source of protein, which is necessary to support the healthy body and soul for trainee monks.

Komego has been the keeper of the miso storage for Eiheiji temple since 1970, and certified as an official provider of miso to Eiheiji temple in 1981.

The main gate of Eiheiji
gShojin ryourih or Vegetarian Buddhist cuisine at Eiheiji temple

The course to become an official provider to Eiheiji temple.

As an important method of training, ascetic monks cook meals and make several kinds of preserved food including miso at Daikuin in Eiheiji temple. However, due to the necessary volume of production, along with the condition of the facilities in the temple complex, it was decided, in around 1965, that the production of miso for Eiheiji should be outsourced. The Agricultural Cooperative Association (Nougyou kyoudou kumiai) introduced Komego to Eiheiji temple. And from then, Komego has been chosen to manage the Eiheiji miso storehouse.

The taste of miso greatly depends on the management of the storehouse as well as the choice of ingredients. In the beginning, our maintenance staff visited the storehouse at Eiheiji temple 2 or 3 times a week in order to uphold tradition and maintain the traditional flavor. Eventually, it was deemed best to transfer the location of the store house from the temple complex to Komegofs factory, in Fukui City, to allow for improved sanitation, as well as quality.

Among the 111 member companies of Eiheiji Official Purveyor Association, Komego is the only miso producer. We produce miso using traditional methods, and simple ingredients which remain unchanged throughout generations. We are proud to have the honor and responsibility of providing Eiheiji temple with our miso.

Miso fermentation storehouse at Komego Co., Ltd.