Miso

Miso is a fermented cereal paste that is a basic ingredient of Japanese cuisine. This product is a mixture of soy, barley and rice.

Great salad dressing, but can also be used over meat, fish and chicken to enrich the flavor. Simply sprinkle the miso dry the dishes and enjoy.

Classic miso soup with the addition of fried tofu. This very convenient package contains 8 separate servings of miso soup to use in the desired amount at all times. Just add hot water and it's ready.

This miso is produced with sea salt, soy beans and organic rice grown in Japan, nothing else. Perfect for any preparation, from the miso soup to the sauces. This miso contains soy, GMOS, or additives.

The main ingredient in miso is soybeans, which is rich in high quality protein. There are many types of miso, but mainly divided into two categories: "Aka" - red and "Shiro" - white. The red miso is a brown color with a characteristic aroma and intense flavor whereas white miso tends to be lighter and more sweet.

Classic miso soup with wakame seaweed. This very convenient package contains 8 separate servings of miso soup to use in the desired amount at all times. Just add hot water and it's ready.

It is a seasoning that is added in cooking vegetable dishes or use it to prepare sauces, as well as the famous miso soup. ll Miso is the undisputed king of condiments and the japanese, for their taste and nutritional qualities, deserves to occupy a prominent place in our diet. This is miso aka (that is, more fermented and more intense flavor.

Marukome Boy Koshi Miso is white miso in the style of the shinshu with broths bonito, and seaweed. Shinshu is the traditional name for Nagano Prefecture, the birthplace of Marukome miso.

The Hacho Miso is traditionally made from 100% soybeans. The view is of a very dark brown, more reddish miso made with rice. Taste of the hacho miso? Compared to other types of miso, is less sweet and has a really intense taste, bold with a good umami. Because of its rich flavor, you only need a minor amount of hacho miso when you mix it all together to make soup, sauce or broth. Hatcho miso has been created for the first time in a village of about 870 metres (Hatcho 八 丁) west of Okazaki castle in the preference of Aichi, by using a method of production only. The miso takes its name from the Village of Hatcho".Hatcho Miso is consumed mainly in the prefecture of Aichi (Nagoya), part of Gifu prefecture and part of Mie prefecture. You can buy miso in Japan, but is rarely used in daily meals.

It is a seasoning that is added in cooking vegetable dishes or use it to prepare sauces, as well as the famous miso soup. ll Miso is the undisputed king of condiments and the japanese, for their taste and nutritional qualities, deserves to occupy a prominent place in our diet. This is miso aka (that is, more fermented and more intense flavor.

The great feature of saikyo miso is to be made with more rice and less soybeans and with a short fermentation period. Saikyo shiro miso has a straw yellow color and a characteristic sweet taste. The salt content of this miso is about five percent. Due to its delicate and less salty flavor, Saikyo shiro miso is a favorite miso to be used to marinate fish and vegetables.

Classic miso soup with the addition of tofu. This very convenient package contains 8 separate servings of miso soup to use in the desired amount at all times. Just add hot water and it's ready.