Miso

Miso koji is a type of miso flavor, very delicate, also this miso is home to Hikari. This miso is special because it is totally free of GMOS, and in this miso koji is made with rice 100% made in japan, for a very good miso taste more decided!

Inaka miso is a type of miso flavor and is much more decided than the white miso, this miso is home to Hikari. This miso is special because it is totally free of GMOS, and in this miso inaka is produced with rice 100% made in japan, for a very good miso taste more decided!

The king of the miso house, Hikari. This miso is special because it is totally free of GMOS, and in this miso made by kokusan is made with rice and soy 100% made in japan real miso flavor tipicamete of the rising sun!

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 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 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 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.

Ideal for any type of preparation this sauce can be used indifferently on meat, fish and vegetables, both grilled and boiled. This special miso sauce is to be used as a topping on a finished dish or added in the last cooking phase, in order to accentuate its flavors.

Miso in a plastic bag, perfect to keep in the fridge. The miso "Ryotei" is produced according to a traditional recipe, the pasta is red in color and is suitable for any preparation. The addition of broth and dashi makes it even more umami. Use it to prepare your miso soup or to flavor the noodles for example.

It is a condiment that is added in cooking to vegetable dishes or is used to prepare sauces, as well as the famous miso soup.  Miso is the undisputed king of Japanese condiments and, in terms of flavor and nutritional qualities, deserves to occupy a leading place in our daily diet as well.

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.

The miso Dashi has the characteristic to have in addition also to the bonito, which makes it perfect for soups, fish soups and noodles with noodle. This miso can be used as an alternative to soy sauce and in every kind of dish in japanese, from the famous miso soup, to marinades, sauces and seasonings. It is also used more and more in the kitchen because it is low in fat (5%), and cholesterol.