A new macaron has arrived at PIERRE HERMÉ PARIS Wataya Bessou in Ureshino, Saga. Created through a collaboration between the world-renowned patisserie and MISOVATION Inc., a food-tech company based at the onsen incubation facility OIC (Onsen Incubation Center) within Wataya Bessou, the Macaron Miso de Saga goes on sale in March 2026.
Ureshino's tradition of soybean cultivation and fermentation provided the backdrop for this project. The expertise of MISOVATION and the sensibility of PIERRE HERMÉ PARIS came together in one place — Wataya Bessou — to produce a macaron that could only have been born in Saga's Ureshino.
Product Overview
Macaron Miso de Saga / Macaron Miso de Saga
Price: ¥394
Assortiment de 3 Macarons Miso de Saga (3-piece assortment)
Price: ¥1,998
Available at: PIERRE HERMÉ PARIS Wataya Bessou
https://www.pierreherme.co.jp/boutique/watayabesso/
Saga's Soybean Culture
Saga Prefecture ranks among the top producers of soybeans in Japan. In the Ureshino area in particular, a unique local food culture developed alongside the region's spa (tōji) tradition, with onsen yudōfu (hot spring tofu) becoming a signature dish. Soybean production and processing have long been central to the area's culinary identity.
Drawing on this cultural foundation, the collaboration brings together MISOVATION's fermentation knowledge and PIERRE HERMÉ PARIS's sensibility to present Saga and Ureshino's ingredients as an accessible fermentation experience.
The Miso Used in Macaron Miso de Saga
The miso featured in this macaron is "Shizen Ichi Miso (rice)" by Maruhide Soy Sauce. It uses organic rice and organic soybeans harvested at "Fukuda Farm," a certified organic farm in Saga City. The miso has been naturally fermented and aged for over one year through a traditional brewing method that Maruhide Soy Sauce has maintained for more than 120 years. Rice koji is used at approximately twice the volume of soybeans, and salt content is kept at a relatively low 10.5%. The result is a gentle sweetness from the koji and a deep, lingering umami.
The natural brewing process and the authentic flavor of organically grown ingredients come through in every bite of this macaron.
The Second Collaboration Following Macaron Ureshino Tea
Macaron Miso de Saga is the latest in a series of co-creations between Wataya Bessou and PIERRE HERMÉ PARIS featuring local ingredients from the region. The two parties previously developed a macaron using Ureshino Tea, one of Ureshino's prized agricultural products, expressing regional primary produce through the lens of PIERRE HERMÉ PARIS.
Macaron Ureshino Tea 3-piece assortment
Price: ¥1,998
Miso's Diversity and New Value
While miso is a staple of everyday Japanese life, there are approximately 1,200 breweries and producers across the country. The flavor and aroma vary remarkably depending on the region, the brewery, and the fermentation method.
Macaron Miso de Saga presents the soybean culture and traditional umami and aroma of Saga's Ureshino through the knowledge of MISOVATION and the sensibility of PIERRE HERMÉ PARIS — not merely as a taste experience, but as a culinary expression that encompasses fermentation techniques, regional character, and the individual philosophy of each brewery.
URESHINO LIVING LAB
Macaron Miso de Saga originated from OIC (Onsen Incubation Center), a hot spring incubation facility jointly operated by Wataya Bessou and Innovation Partners Co., Ltd. As part of the co-creation initiative "URESHINO LIVING LAB," the project uses the everyday life of the ryokan — its accommodation, food, and hot springs — as a testing ground to give visibility to the value of local primary produce and traditional fermented ingredients. This collaboration between food tech and a world-class patisserie, brought together by the ryokan itself, delivers the bounty of Ureshino as a new food experience.
