Miso

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.

Miso soup is a traditional Japanese soup consisting essentially of broth, especially dashi mixed with miso paste. This is a delicious novelty with the addition of clams of the asari type.

As the name suggests, Tsurumiso is a manufacturer of miso, located in the small town of Yanagawa in the department of Fukuoka (Kyushu island). the white miso is miso that has been fermented for a shorter time and contains less salt than other miso. The color of the shiro miso can darken over time because of natural aging, but this does not affect its flavor.

Classic miso soup with seaweed wakame. This packaging is very convenient it contains 8 separate portions of miso soup to use in the quantity desired in every moment. Just add hot water and it is ready.

Classic miso soup with the addition of tofu. This packaging is very convenient it contains 8 separate portions of miso soup to use in the quantity desired in every moment. Just add hot water and it is ready.

The miso soup is a traditional soup of japanese cuisine, consisting basically from a broth, in particular, dashi mixed with miso paste. This is a delightful novelty with the addition of clams.

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.

The miso soup is a traditional soup of japanese cuisine, consisting basically from a broth, in particular, dashi mixed with miso paste. The miso soup gets its name from its main ingredient, miso, a soy paste fermented by a variety of uses in the kitchen, especially in the kitchen, modern japanese, where you often use to marinate or cook au gratin. At the base of miso soup is the dashi, a compound food in flakes of skipjack tuna, dried (katsuobushi) and a lot of seaweed named kombu. No need to add salt, as the miso, by its nature, is already very salty. In this broth to get the soup, dissolve the miso paste, which you can add cubes of tofu and other varieties of seaweed (wakame, for example). In accordance with the japanese tradition of the solid ingredients of the soup are chosen to reflect the different seasons. So the negi (a plant similar to chives) and tofu mix with the ingredients from the delicate flavor contained in the soup. In the soup can be used the other ingredients: carrots, daikon, and potatoes, added in the recipes of the soup in Europe and America. During the month of may are added to the composition ingredients such as mushrooms, onion, shrimp, fish, grated.

The miso soup is a traditional soup of japanese cuisine, consisting basically from a broth, in particular, dashi mixed with miso paste. The miso soup gets its name from its main ingredient, miso, a soy paste fermented by a variety of uses in the kitchen, especially in the kitchen, modern japanese, where you often use to marinate or cook au gratin. At the base of miso soup is the dashi, a compound food in flakes of skipjack tuna, dried (katsuobushi) and a lot of seaweed named kombu. No need to add salt, as the miso, by its nature, is already very salty. In this broth to get the soup, dissolve the miso paste, which you can add cubes of tofu and other varieties of seaweed (wakame, for example). Solid ingredients In accordance with the japanese tradition of the solid ingredients of the soup are chosen to reflect the different seasons. So the negi (a plant similar to chives) and tofu mix with the ingredients from the delicate flavor contained in the soup. In the soup can be used the other ingredients: carrots, daikon, and potatoes, added in the recipes of the soup in Europe and America. During the month of may are added to the composition ingredients such as mushrooms, onion, shrimp, fish, grated.

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.

Miso is used to season and flavour soups, sauces, marinades, pâté and biscuits. It appears in many recipes of japanese tradition, among which the most common is miso soup, consumed daily by millions of japanese. The miso is also used in many other soups, such as ramen or soup udon. Often, these soups in their name bear the word miso as a prefix (miso-udon, for example). The characteristic of the aka miso is a more intense flavor given by the greater fermentation of miso.

Miso is used to season and flavour soups, sauces, marinades, pâté and biscuits. It appears in many recipes of japanese tradition, among which the most common is miso soup, consumed daily by millions of japanese. The miso is also used in many other soups, such as ramen or soup udon. Often, these soups in their name bear the word miso as a prefix (miso-udon, for example).