nuu
Other Producer
1 story
14 connections
Core concept and our values
At nuu, our core philosophy is to create deep connections through the art of fermentation, honoring both tradition and innovation. Founded in Brussels by three Japanese women—Hiro, Miku, and Sachiyo—our journey began as a response to the fragility of the world, seeking meaning in care, connection, and the transmission of knowledge. We are dedicated to crafting miso and shoyu that bridge Japanese artisanal techniques with the unique character of European ingredients, reflecting the rhythm of Belgian seasons and the gestures of our childhoods. Our workshop is a living space where every batch is shaped by the moment, the air, and the hands that guide it, resulting in products that are never standardized but always alive. We believe in the transformative power of slow, mindful fermentation, and in nurturing a food culture that values memory, authenticity, and respect for the land. By working in small batches and focusing on handcraft, we ensure that each creation carries the essence of care and the spirit of quiet transformation. This ethos is woven into every aspect of our work, making nuu a unique presence in the world of fermented foods.
Special offering and specialities
Our offerings center around long-aged, artisan miso and shoyu, each crafted with meticulous attention to detail and a deep respect for traditional methods. Our miso is slowly fermented in oak wine barrels, allowing time, silence, and the natural yeasts of the wood to shape a signature flavor that is both complex and nuanced. We produce a range of misos, including Belgian organic soy miso, sweet red chickpea miso, coral lentil shiro miso, and innovative blends such as black garlic, gochugaru chili, and goma sesame with maple syrup—all made with organic ingredients. Our discovery kits, featuring different ages and flavors of miso, invite chefs and home cooks alike to explore the depth and versatility of this noble ferment. Each batch begins with the careful cultivation of koji, the sacred Japanese mold that breathes life into our grains and legumes, followed by months or even years of patient fermentation. Our soon-to-be-released shoyu follows the same artisanal path, aged over a year in wine barrels to develop natural complexity and elegant woody notes. Every product is designed to elevate culinary creations, offering a living, vibrant taste experience that honors both heritage and innovation.
Impact on the gastronomic ecosystem
We are committed to making a meaningful impact on the local gastronomic ecosystem by fostering collaboration, knowledge sharing, and a deeper appreciation for fermented foods. Our miso and koji have found their way into the kitchens of renowned chefs and restaurants across Belgium and beyond, where they are embraced as living materials—handled with curiosity, audacity, and tenderness. By working closely with culinary professionals, we contribute to the evolution of contemporary cuisine, inspiring new ways to integrate umami and depth into dishes. Our presence in specialty shops, organic markets, and cooperative stores ensures that our products are accessible to a wide community, supporting the growth of a sustainable and vibrant food culture. Beyond production, we are passionate about sharing the history and uses of miso, inviting dialogue and cultural exchange. Through our work, we aim to reconnect people with the roots of their food, encouraging mindful eating and a respect for the living processes that sustain us. Our approach nurtures not only taste but also community, memory, and a sense of belonging.
Partnerships and collaborations
Our sourcing and partnerships are guided by a commitment to sustainability, transparency, and support for local producers. We prioritize organic ingredients, working with Belgian-grown soybeans, chickpeas, and lentils to reduce our environmental footprint and strengthen local food systems. Our fermentation process relies on traditional wooden wine barrels, repurposed to honor both resourcefulness and the legacy of artisanal methods. We collaborate with a network of specialty retailers, organic shops, and cooperatives throughout Brussels, Flanders, and Wallonia, ensuring that our products reach conscious consumers and culinary professionals alike. Our relationships with chefs and restaurants are built on mutual respect and a shared dedication to quality, allowing our miso and shoyu to become integral elements in innovative, responsible cuisine. By maintaining transparency in our production and ingredient sourcing, we invite our community to trace the journey of each product from field to fermentation to table. This holistic approach reflects our belief that true flavor arises from ethical choices, careful stewardship, and a deep connection to both land and tradition.
