Selling Japanese miso in individual portions called ‘miso drops’ seen as a way to keep small-scale breweries and tradition of fermented foods alive

• After trying traditional miso when she was sick, Motomi Takahashi was alarmed to learn that many of the small breweries in Japan that make it were closing
• She resolved to help keep them open and pioneered single-serve ‘miso drops’ in place of family-sized portions that are unsuitable for people living alone