Ai Fujimoto is the founder and owner of Omiso, a Los Angeles–based artisanal miso company bringing traditional Japanese fermentation techniques to a modern audience. Born and raised in Japan, Ai relocated to LA in 2011 and began experimenting with miso and soy sauce production in her apartment. Inspired by Japan’s oldest miso breweries and committed to using organic rice koji and premium soybeans, she laid the foundation for what would become Omiso.
Omiso produces small-batch miso fermented for periods ranging from three months to over two years, capturing the unique flavors of various Japanese regions. The company's offerings include traditional miso pastes, innovative instant miso soup balls, and vegan, gluten-free miso cookies—a blend of time-honored craftsmanship and contemporary tastes.
We recently welcomed Omiso to our ALBION Garden store in Venice and had the pleasure of sitting down with Ai to talk about her journey, fermentation, and of course, miso.
Tell us about Omiso. What inspired you to create it?
Omiso is a small-batch miso brewery in Los Angeles. We make artisanal miso paste, condiments, and soup balls to help people enjoy miso in everyday life.
The idea started when I was working as a translator in Torrance and noticed the rise of craft beer breweries. I loved the atmosphere and thought, “I want to brew something too”—but something rooted in my Japanese heritage. That led me to discover the world of fermentation and start experimenting with miso at home.
Things picked up in 2018 when we joined the Hollywood Farmers Market and were featured in the LA Times. When COVID hit, we lost our main sales channel overnight and quickly pivoted to curbside pickup and local retail. Today, we're back at farmers markets and in about 10 stores across LA, working to grow even further.
How is Omiso different from other miso brands?
Our artisanal miso is handmade and naturally fermented, just like how grandmothers in Japan used to make it at home. We don’t rush the process. Our miso soup balls are hand-rolled and beautifully decorated with toppings—convenient and gift-worthy. We also make unique miso condiments that bring Japanese flavor easily to everyday cooking.
Why is miso so special to you?
Miso has deep roots in Japanese culture and is known for its health benefits. There’s a saying, “Miso kills doctors,” which is like saying “An apple a day keeps the doctor away.” What makes it special is koji, a fungus used for miso fermentation that supports gut health. I grew up eating miso every day and now feel called to share its tradition and benefits here in the U.S.
What’s the secret to high-quality miso?
It’s all about the quality of the ingredients, their ratio, and the fermentation process. We use organic soybeans, premium rice koji, and sea salt. The balance of those ingredients depends on the local climate—fermentation is very sensitive to its environment. That’s why I adjust the recipe to suit Los Angeles, just like different regions in Japan have their own miso styles. And above all, love and passion for fermentation are the most important ingredients.
Fermented foods are part of daily life in Japan. Is this one of J-Beauty’s secrets?
Yes! I believe fermented foods like miso are one of Japan’s beauty secrets. They support gut health, which in turn has a positive impact on skin and overall well-being. I also hear there’s growing research linking gut health not only to skin condition but also to mental health. When your gut is happy, you tend to feel better physically and emotionally. That balance is a big part of Japanese beauty—from the inside out.
ALBION uses white koji in Flora Drip essence. Tell us more about koji’s role in miso.
Koji is essential to the miso fermentation process. It breaks down proteins in soybeans and transforms them into amino acids, which create the rich umami flavor miso is known for. It also helps support digestion and improve nutrient absorption.
That’s why Albion’s Flora Drip is such an interesting product to me—as a Japanese fermentation specialist, I love seeing koji used not only in food but also in skincare. It shows how versatile and powerful this ingredient really is.
Can you share your personal skincare routine?
My skincare routine is actually very simple—just washing my face and moisturizing every day. I’ve been using ALBION’s INFINESSE collection for many years. After washing my face, I apply the balancing milk first and then the lotion. That’s Albion’s unique skincare ritual, and I love how it feels. It’s become a comforting ritual.
I also believe skincare starts from within. I eat miso every single day, which means I’m consistently getting the probiotics from koji fermentation into my gut. It’s not something that works with just the occasional miso soup—you really have to nourish your body consistently to see the difference, even in your skin.
You called it “the magic of fermentation inside and out.” Any final thoughts to share?
Omiso is a miso-making company, but our mission goes beyond just selling products. We want to help make the American food scene healthier through Japanese fermentation.
I truly believe koji fermentation is something special, and it deserves more recognition in the U.S. Through our products and workshops, we show how easy and beneficial it is to include miso and other fermented foods in daily life.
At the heart of it, Omiso is here to share not just flavor, but wellness—supporting gut health, overall well-being, and even skin health through natural fermentation. That’s the contribution I hope we can make, one bowl of miso at a time.
Thank you, Ai!! At ALBION, we also believe skincare is self-care, and wellness is a key pillar of our philosophy. We’re off to enjoy some miso now!
