Born and raised in Japan, Ai Fujimoto moved to LA in 2011. While traveling abroad as a translator, Ai discovered that the ancient art of Japanese fermentation was largely unknown, which sparked her passion for sharing these traditions.

This led to the creation of Omiso®, where Ai began fermenting soy sauce and miso in her Downtown LA apartment. Since then, she’s grown her business, and you can catch her at Los Angeles farmers' markets around the city, where she shares her expertise as a miso educator.