Meet Yoko Tarrant

We caught up with the brilliant and insightful Yoko Tarrant a few weeks ago and have shared our conversation below.

Hi Yoko, really happy you were able to join us today and we’re looking forward to sharing your story and insights with our readers. Let’s start with the heart of it all – purpose. How did you find your purpose?

I grew up in Kyoto, Japan and I moved to Vermont in 2009 with my husband. He’s a Vermonter, and we had lived together in Japan for several years prior to moving here. When I got here, there were some restaurants where I could find Japanese food and some stores selling Japanese food products; however, it was often hard to find that precise taste of home and it is still hard to this day. While some of it was acceptable, it was rarely right on. One of the most challenging things for me, personally, was finding good miso paste. You walk into any type of store or supermarket in Japan, and you’ll find numerous types of miso paste. I was able to find a few types in Vermont, but, for me, none of it was what I was looking for. So that became my purpose–to make and share the authentic taste of home that I had been looking for. To share with my new home a taste of my old became my focus. I have such a deep respect for those who have come before me, developing over the years the culture that has become Japan. It’s important for me to authentically represent that in what I do–not only what I make, but how I make it. It’s an honor to be able to be a bridge between Japan and America, and bring that taste here.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

All of my miso is made from scratch, with simple, quality ingredients, using traditional Japanese methods. To me, that’s key. We don’t overly process our paste, working the product only as much as is necessary to get the best result. Our product is not ultra-refined like you find in more of the heavily processed pastes. Also, our miso is naturally fermented for about a year, developing that richer, deeper, umami flavor which partially inspired our name. What’s so exciting about it is that you can feel and taste the miso in a way that you may not experience with other pastes. In addition to our paste varieties, we also make a rotating selection of “miso soup balls,” using fresh, local, seasonal ingredients. This allows us to connect more with our local food growers, and help connect more with our community. This helps bring a connection between where I come from and where I am. The soup balls, proportioned perfectly for a single-serving cup of soup, have allowed folks who are, perhaps, less adventurous in their cooking or who maybe don’t have time to cook to enjoy fresh miso soup at home when they might not otherwise be able to.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

For me, it took time to find what I wanted to do here in Vermont. But when I did, it was a natural path forward. The qualities I’ve found that have helped me, have been dedication to my chosen path; the discipline to do it well, day after day, even when it’s hard; and respect for the ingredients and the history underlying miso. I think it’s important to find an authenticity in what you choose to do, because it will come through to your customers in a way that’s more genuine. To me, focusing on representing my culture is very important.

Any advice for folks feeling overwhelmed?

For me, getting back to the basics and focusing on the product helps me keep my center. There are a lot of challenges in a new business, and of course none of the day-to-day challenges of family life go away, so you have to find a way forward despite everything. But, remembering why I started, and focusing on the product, helps me stay focused without being overwhelmed.

Contact Info:

• Website: https://linktr.ee/umamiso
• Instagram: https://www.instagram.com/umamisovermont/
• Facebook: https://www.facebook.com/people/Umamiso-Vermont/61552734760889/